Ingredients: 2 heads garlic, unpeeled and seperated into cloves 6 tablespoons olive oil 1 medium onion, finely diced 2 stalks celery, finely diced 1 medium carrot, finely diced 1/4 cup all-purpose flour 6 cups chicken stock or canned low-salt broth 1 teaspoon fresh oregano, finely chopped 1/2 teaspoon fresh thyme, finely chopped 7 ounces brie, rind removed, chopped into chunks Ground white pepper

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Preheat oven to 325 F (170 C). Place garlic in glass baking dish, drizzle with 2 tablespoons olive oil. Cover with foil and bake until tender, approximately 30 minutes. Place on rack to cool.

Heat remaining oil in large saucepan on medium-high heat. Sauté onion until translucent, approximately 10 minutes. Add carrot and celery and sauté until tender, an additional 10 minutes. Add flour and stir for 3 minutes. Gradually stir in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until slightly thickened, 15-20 minutes.

Peel garlic and place in food processor [you can also use a garlic press]. Add one cup soup and process until smooth. Return mixture to saucepan and stir in herbs. (At this point, soup may be refridgerated for one day.)

Bring soup to simmer over medium-low heat. Gradually add Brie, whisking until melted after each addition. Season with pepper (and salt, if desired) to taste. Ladle and serve.