Roasted Garlic Brie Soup Recipes

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 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.

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.

TALULA'S HONEY AND ROASTED GARLIC BRIE

Steps:

• Preheat oven to 350 degrees F.
• Place Brie in 6 individual baking dishes. Place 2 garlic halves in each dish around Brie. Pour 3/4 cup honey over each Brie. Season with salt and pepper.
• Bake for 15 minutes. Remove from oven.
• Quickly heat baguette slices in oven.
• Serve Brie hot with crispy baguette slices alongside.

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.