Instructions: Heat oven to 325 F. Place garlic in medium glass baking dish. Drizzle with 2 tbsp oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 min. Transfer dish to rack, and cool garlic. Heat remaining 4 tbsp oil in heavy large saucepan over medium heat. Add onion, and saute until translucent, about 10 min. Add celery and carrot, and saute until vegetables are tender, about 10 min. Add flour, and stir 3 min.

Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to med-lo, and simmer until soup is slightly thickened, stirring occasionally, about 15 min. Peel garlic, and transfer to processor. Add 1 c. soup to garlic. Puree until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared a day ahead. Cover and refrigerate.) Bring soup to a simmer over med-lo 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.

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