Recipe - Roasted Garlic And Brie Soup

2 Heads garlic separated into
cloves; unpeeled
6 tablespoon Olive oil
1 md Onion; finely minced
2 Celery stalks; finely minced
1 Carrot; finely minced
One fourth cup All purpose flour
6 cup Chicken stock or canned
lowsalt broth
1 teaspoon Chopped fresh oregano OR 1/2
teaspoon dried
One half teaspoon Chopped fresh thyme or 1/4
teaspoon dried
7 ounce Brie rind removed; cut into
pieces
Ground white pepper

Preheat oven to 325"E Place garlic in medium glass baking dish. Drizzle
with Z tablespoons oil. Cover dish with foil. Bake until garlic is golden
and very tender, about 30 minutes. Transfer dish to rack and cool garlic.

Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat.
Add onion and saute until translucent, about 10 minutes. Add celery and
carrot and saute until vegetables are tender, about 10 minutes. Add flour
and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring
frequently. Reduce heat to mediumlow and simmer until soup is slightly
thickened, stirring occasionally, about 15 minutes.

Peel garlic and transfer to processor. Add 1 cup soup to garlic. Puree
until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can
be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer over mediumlow 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: Restaurant

Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 13, 1998