Garlic and Brie Soup

• 2 large heads of garlic
• 2 tablespoons olive oil
• 7 ounces brie cheese
• 14 cup olive oil
• 1 medium onion
• 1 carrot
• 2 celery ribs
• 14 cup flour
• 6 cups chicken broth
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 12 teaspoon chopped fresh thyme
• 18 teaspoon white pepper

1. Preheat oven to 350.
2. Line a baking sheet with aluminum foil.
3. Peel off the outer skin from each garlic head.
4. Cut off the top third of each head.
5. Place the garlic, cut side up, on the baking sheet and drizzle with the 2 T. olive oil.
6. Bake 1 hr., or until garlic is soft.
7. While garlic is baking, finely chop the celery, onion and carrot.
8. Remove garlic from oven and allow to cool for 10 minutes.
9. Squeeze the pulp from each clove into a small bowl.
10. Set aside.
11. Remove rind from the Brie.
12. Coarsely chop the cheese, and set aside.
13. Saute the vegetables in 1/4 cup olive oil over medium heat in a large saucepan until tender, about ten minutes.
14. Add the flour, stirring until smooth, then cook an additional minute, stirring constantly.
15. Gradually add the chicken broth, and bring to a boil, stirring often.
16. Reduce heat and simmer uncovered about 15 minutes.
17. Using a food processor or blender, process the garlic and 1 cup of the soup mixture until smooth.
18. Add processed mixture back to soup, then add the herbs, simmering over medium-low heat.
19. Add the Brie, stirring constantly until cheese melts.
20. Stir in the pepper.
21. Serve.

garlic, olive oil, brie cheese, olive oil, onion, carrot, celery, flour, chicken broth, fresh oregano, parsley, thyme, white pepper

Taken from www.food.com/recipe/garlic-and-brie-soup-174062 (may not work)