| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups and, Stews |
1 |
Servings |
INGREDIENTS
| 2 |
|
Heads garlic; separate into cloves |
| 6 |
tb |
Olive oil |
| 1 |
md |
Onion; finely sliced |
| 2 |
|
Celery stalks; finely diced |
| 1 |
|
Carrot; finely diced |
| 1/4 |
c |
All-purpose flour |
| 6 |
c |
Fat-free chicken broth |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 7 |
oz |
Brie; rind removed, |
|
|
Cut into pieces |
|
|
Ground white pepper |
INSTRUCTIONS
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
med-lo, 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 med-lo 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
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