Roasted Garlic And Brie Soup

• 2 heads garlic, separated into cloves (unpeeled)
• 6 Tbsp olive oil
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 1 carrot, finely diced
• 1/4 cup all purpose flour
• 6 cups chicken stock or canned low-salt broth
• 1 tsp chopped fresh oregano or 1/2 tsp dried
• 1/2 tsp chopped fresh thyme or 1/4 tsp dried
• 7 ounces Brie, rind removed, cheese cut into pieces
• Ground white pepper
• DO NOT ADD SALT

1. Preheat oven to 325F. Place garlic in meduim glass baking dish. Drizzle with 2 tbsp oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
2. Heat remaining 4 tbsp oil in heavy large sacuepan 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.
3. Peel garlic and transfer to processor. Add 1 cup soup to garlic. Puree until smooth. Return mixture to saucepan. Stir in oregano and thyme.
4. Bring soup to simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with pepper. Ladle soup into bowls and serve

garlic, olive oil, onion, celery stalks, carrot, flour, chicken stock, fresh oregano, thyme, ground white pepper, do

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-and-brie-soup-50179401 (may not work)