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Roasted Garlic and Brie Soup

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Roasted Garlic and Brie Soup
Bon Appetit September 1996

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2 heads garlic, separated into
cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh thyme
7 ounces Brie, rind removed, cheese
cut into pieces
Ground white pepper

Preheat oven to 325 degrees F. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons olive 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 sauté until translucent, about 10 minutes. Add celery
and carrot and sauté 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 medium low and simmer until soup is slightly thickened,
stirring occasionally, about 15 minutes.
Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. Bring soup to simmer over medium low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt.
Serves 6.

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