| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 2 | Heads garlic separated into | |
| cloves unpeeled | ||
| 6 | T | Olive oil |
| 1 | Onion, finely diced | |
| 2 | Celery stalks, finely diced | |
| 1 | Carrot, finely diced | |
| 1/4 | c | All purpose flour |
| 6 | c | Chicken stock or canned |
| low-salt broth | ||
| 1 | t | Chopped fresh oregano OR 1/2 |
| teaspoon dried | ||
| 1/2 | t | Chopped fresh thyme or 1/4 |
| teaspoon dried | ||
| 7 | oz | Brie rind removed, cut into |
| pieces | ||
| Ground white pepper |
INSTRUCTIONS
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 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. 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 medium-low 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 MC-Recipe Digest by [email protected] on Feb 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 228
Total Fat: 25.7g
Cholesterol: 40.3mg
Sodium: 580.3mg
Potassium: 425.8mg
Carbohydrates: 30.9g
Fiber: 1.3g
Sugar: 14.2g
Protein: 14g