Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 2 heads of garlic
- salt and pepper ((to taste))
- 1/4 cup olive oil
- 1 medium onion (, finely chopped)
- 2 ribs celery (, finely chopped)
- 1 carrot (, finely chopped)
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 10 ounces Brie cheese (, rind removed, cheese cut into pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instruction
- Preheat the oven to 400 degrees F.
- Peel off a few layers of the white skin on the garlic. Make sure you keep a few layers around to hold the head of the garlic together. With a sharp knife, cut the top off the head of garlic exposing a bit of each clove of garlic.
- Place each garlic head in a piece of aluminum foil. Drizzle olive oil over the tops. Top with a pinch of salt and dash of black pepper. Seal the foil around the garlic. Place on a baking sheet and roast for 30-40 minutes, or until completely tender when poked with a knife. Remove from the oven to cool.
- After the garlic roasts, heat 1/4 cup of the olive oil in a large heavy saucepan over medium heat.
- Add the onion and saute for 10 minutes or until translucent.
- Add the celery and carrot and saute for 10 additional minutes or until tender.
- Add the flour and saute for 3 minutes.
- Stir in the chicken broth gradually. Bring to a boil, stirring constantly.
- Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened, stirring occasionally.
- Peel the garlic and mash gently with a fork. Pour into soup.
- Stir in the oregano and thyme.
- Stir in the Brie in batches, melting the cheese before adding the next batch. Season with salt and pepper.
