1 can chicken stock
1-2 cans water
2 heads of garlic
Olive oil
1 small round of brie (about 200g)
Black pepper (optional)
Fresh cut chives (optional)
Heat the oven to 350F. Slice of the top of the head of garlic so all of the cloves are exposed. Drizzle with olive oil and bake until cloves are soft but not too brown on top - about 35-45 minutes. Allow garlic to cool. Bring stock and water to a boil over medium heat. Remove garlic flesh from peels and add to stock. Simmer on low for about 10 minutes. Meanwhile, chop up brie (including rind) into 1/2" pieces. Place half the brie and half the stock/garlic mixture in a blender or food processor and blend until smooth. Repeat with other half of mixture. If the mixture is too thick, add a bit more hot water. Return to pot and keep warm until ready to serve. Serve with a sprinkling of ground black pepper or fresh chives.
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