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1
Preheat oven to 350.
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2
Line a baking sheet with aluminum foil.
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3
Peel off the outer skin from each garlic head.
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4
Cut off the top third of each head.
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5
Place the garlic, cut side up, on the baking sheet and drizzle with the 2 T. olive oil.
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6
Bake 1 hr., or until garlic is soft.
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7
While garlic is baking, finely chop the celery, onion and carrot.
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8
Remove garlic from oven and allow to cool for 10 minutes.
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9
Squeeze the pulp from each clove into a small bowl.
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10
Set aside.
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11
Remove rind from the Brie.
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12
Coarsely chop the cheese, and set aside.
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13
Saute the vegetables in 1/4 cup olive oil over medium heat in a large saucepan until tender, about ten minutes.
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14
Add the flour, stirring until smooth, then cook an additional minute, stirring constantly.
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15
Gradually add the chicken broth, and bring to a boil, stirring often.
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16
Reduce heat and simmer uncovered about 15 minutes.
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17
Using a food processor or blender, process the garlic and 1 cup of the soup mixture until smooth.
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18
Add processed mixture back to soup, then add the herbs, simmering over medium-low heat.
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19
Add the Brie, stirring constantly until cheese melts.
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20
Stir in the pepper.
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21
Serve.
