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Ingredientes
- 2 x Heads garlic separated into cloves, unpeeled
- 6 Tbsp. Extra virgin olive oil
- 1 med Onion, finely diced
- 2 x Celery stalks, finely diced
- 1 x Carrot, finely diced
- 1/4 c. All purpose flour
- 6 c. Chicken stock or possibly canned low-salt broth
- 1 tsp Minced fresh oregano Or possibly 1/2 tsp. dry
- 1/2 tsp Minced fresh thyme or possibly 1/4 tsp. dry
- 7 ounce Brie rind removed, cut into pcs
- Â Â Grnd white pepper
Direcciones
- Preheat oven to 325"E Place garlic in medium glass baking dish. Drizzle with Z Tbsp. oil. Cover dish with foil. Bake till garlic is golden brown and very tender, about 30 min. Transfer dish to rack and cold garlic.
- Heat remaining 4 Tbsp. oil in heavy large saucepan over medium heat.
- Add in onion and saute/fry till translucent/soft, about 10 min. Add in celery and carrot and saute/fry till vegetables are tender, about 10 min. Add in flour and stir 3 min. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer till soup is slightly thickened, stirring occasionally, about 15 min.
- Peel garlic and transfer to processor. Add in 1 c. soup to garlic. Puree till smooth. Return mix to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and chill.)
- Bring soup to simmer over medium-low heat. Gradually add in Brie, stirring till melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 123 | 73% |
| Total Fat 13.87g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 391mg | 16% |
| Potassium 285mg | 8% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.38g | 1% |
| Protein 3.33g | 5% |
