*  Exported from  MasterCook  *

                       Roasted Garlic and Brie Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Restaurant
                Soups                            **Move

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Heads garlic -- unpeeled
                        into cloves
   6      tablespoons   Olive oil
   1      medium        Onion -- diced
   2                    Celery stalks -- diced
   1                    Carrot -- diced
     1/4  cup           Flour
   6      cups          Chicken stock
   1      teaspoon      Fresh oregano -- chopped
     1/2  teaspoon      Fresh thyme -- minced
   7      ounces        Brie; remove rind -- cut into pieces
                        White pepper

Preheat oven to 325 degrees.  Drizzle garlic in a baking dish with two tablespoons oil.
  Cover with foil and bake until golden and tender--about 30 minutes.
Cool.

 Cook onions in 4 tablespoons oil until translucent, about 10 minutes. Add celery and 
carrot and cook about ten minutes.  Add flour while stirring. Cook and stir 3 minutes. 
 Gradually mix in stock.  Bring to boil, stirring often.  Reduce heat to medium low and
 simmer until slightly thickened, stirring from time to time--about 15 minutes.

 Peel garlic and place in a processor.  Add a cup of soup.  Puree.  Return mixture to pan. 
Add oregano and thyme.  Simmer over low heat, gradually adding Brie, stirring until melted
 after each addition.  Adjust seasonings.

 This is good served with thin toasted baguette slices.
Coat with butter before toasting.  I also sprinkled them with garlic salt as we love salt and garlic.  
Or you could top this soup with croutons.


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