RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3114
| View Recipe |
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| Recipe Name: |
Roasted Garlic and Brie Soup - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.64
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Tablespoons oil, olive divided
1 Teaspoon oregano, fresh finely chopped
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Directions:
Preheat oven to 325 degrees.
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 on cool.
Heat remaining 4 tablespoons oil in heavy large saucepan over medium high heat. Add onion and sauté until translucent, about 10 minutes. Add carrot and celery and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes.
Gradually stir in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until slightly thickened, about 15 to 20 minutes. Peel garlic and transfer to food processor. Add 1 cup of the soup to garlic. Process until smooth.
Return mixture to saucepan. Stir in herbs. (Can be made 1 day ahead, cover and refrigerate). Bring soup to a simmer over medium-low heat. Gradually add Brie, whisking until melted after each addition. Season with white pepper (and salt if desired). Ladle and serve. |
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| Nutrition per Serving: |
| Calories: |
596 |
Total Carbs: |
38.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
59.5 |
Fat: |
38.1 |
Protein: |
22.30 |
| Fiber: |
4.41 |
Sodium: |
225.38 |
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