| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads garlic separated into cloves; unpeeled |
| 6 |
tb |
Olive oil |
| 1 |
md |
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 |
ts |
Chopped fresh oregano OR 1/2 teaspoon dried |
| 1/2 |
ts |
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 Gr8seeksM8@aol.com on Feb 13, 1998
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