Roasted Garlic And Brie Soup Recipes

ROASTED GARLIC & BRIE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened.
• Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often.
• Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Return processed mixture to pot and add in the thyme and oregano. Bring to a simmer.
• Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you'd like.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
• Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté 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.
• Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

ROASTED GARLIC SOUP

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Roasted Garlic:.
• Peel off the outer papery covering of the head of garlic. Using a sharp knife, then slice of 1/4″-1/2″ of the tops of the cloves, so that the inside of each clove is exposed.
• Place the head on a square of aluminum foil. Drizzle the olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Either place the pouch directly on the oven rack, or you can place it on a pan (or muffin tins work well if you're roasting multiple heads of garlic!).
• Bake at 400 degrees for 30-35 minutes, until the garlic is soft and lightly browned. Remove from foil.
• Soup:.
• Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened.
• Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often.
• Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Returm processed mixture to pot and add in the thyme and oregano. Bring to a simmer.
• Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you'd like.

ROASTED GARLIC AND BRIE SOUP

Steps:

• 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.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat ovven to 325, place garlic in medium glass baking dish and drizzle with 2 Tbsp olive oil. Cover dish with foil and bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool. Heat remaining 4 Tbsp oil in heavy large saucepan over medium heat. Add onion, and saute until 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, avoiding lumps. Bring to boil, stirring, frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes. Peel garlic and transfer to processor, add 1 cup soup to garlic and puree until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate) Bring soup to simmer over medium-low heat; gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt.

ROASTED CARROT AND BRIE SOUP

Steps:

• Heat oven to 450F and melt the butter in 9 inch square baking pan.
• Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
• Transfer carrots and butter to a large heavy saucepan.
• Add onions and cook until translucent (about 3-5 minutes).
• Add the chicken stock and season with salt and pepper.
• Simmer for 30 minutes or until carrots are soft.
• Pour about 1/3 of the soup in to a blender.
• Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
• Pour into a clean saucepan, blend remaining soup and add to saucepan.
• Add the cream and correct seasonings if necessary.