Recipe - Garlic And Brie Soup

2 Heads garlic; separate into
cloves
6 tablespoon Olive oil
1 md Onion; finely cut or sliced up
2 Celery stalks; finely minced
1 Carrot; finely minced
One fourth cup Allpurpose flour
6 cup Fatfree chicken broth
One half teaspoon Dried oregano
One fourth teaspoon Dried thyme
7 ounce Brie; rind removed,
Cut into pieces
Ground white pepper

Heat oven to 325°F. Place garlic in medium glass baking dish. Drizzle with
2 tbsp oil. Cover dish with foil. Bake until garlic is golden and very
tender, about 30 min. Transfer dish to rack, and cool garlic. Heat
remaining 4 tbsp oil in heavy large saucepan over medium heat. Add onion,
and saute until translucent, about 10 min. Add celery and carrot, and saute
until vegetables are tender, about 10 min. Add flour, and stir 3 min.
Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to
medlo, and simmer until soup is slightly thickened, stirring occasionally,
about 15 min. Peel garlic, and transfer to processor. Add 1 c. soup to
garlic. Puree until smooth. Return mixture to saucepan. Stir in oregano and
thyme. (Can be prepared a day ahead. Cover and refrigerate.) Bring soup to
a simmer over medlo heat. Gradually add brie, stirring until melted after
each addition. Season soup to taste with white pepper and salt. Ladle soup
into bowls and serve.

Recipe by: Junior League of Denver, Colorado's Collage

Posted to TNT Prodigy's Recipe Exchange Newsletter by #ebburtis
ebburtis@ix.netcom.com on Dec 29, 97