Garlic and Brie Soup

Ingredients

Directions

1. 1

   Preheat oven to 350. Line a baking sheet with aluminum foil.

2. 2

   Peel off the outer skin from each garlic head. Cut off the top third of each head.

3. 3

   Place the garlic, cut side up, on the baking sheet and drizzle with the 2 T. olive oil.

4. 4

   Bake 1 hr., or until garlic is soft.

5. 5

   While garlic is baking, finely chop the celery, onion and carrot.

6. 6

   Remove garlic from oven and allow to cool for 10 minutes. Squeeze the pulp from each clove into a small bowl. Set aside.

7. 7

   Remove rind from the Brie. Coarsely chop the cheese, and set aside.

8. 8

   Saute the vegetables in 1/4 cup olive oil over medium heat in a large saucepan until tender, about ten minutes.

9. 9

   Add the flour, stirring until smooth, then cook an additional minute, stirring constantly.

10. 10

    Gradually add the chicken broth, and bring to a boil, stirring often.

11. 11

    Reduce heat and simmer uncovered about 15 minutes.

12. 12

    Using a food processor or blender, process the garlic and 1 cup of the soup mixture until smooth. Add processed mixture back to soup, then add the herbs, simmering over medium-low heat.

13. 13

    Add the Brie, stirring constantly until cheese melts. Stir in the pepper. Serve.