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Ingredients
Serves 6
Step 1
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.
Step 2
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.
Step 3
Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (可以提前一天做好准备。封面和冷藏.)
Step 4
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.
Leave a Review
Reviews (2)
Back to TopI have been making this soup for nearly twenty years and it is fantastic. One of the most requested dishes I make. Rich, so good for a party in small portions. Tastes best the next day so make the basic soup one day ahead, then reheat and add the brie just before serving.
Anonymous
New Orleans
1/13/2017
It is very reminiscent of a soup I grew up eating in Germany, but it was no where near thick enough to satisfy my childhood memories. In the future I'll stick with a cream base rather than waste my precious Brie as there is no return on flavor seeing as how the garlic will never share the spotlight.
faswop
Minot, ND
11/22/2016