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Place an oven rack in the center of the oven; preheat to 450°F. Halve the baguette horizontally, then halve crosswise. Peel 1 clove of garlic. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Grate the cheddar and gouda on the large side of a box grater.
Place the halved baguette on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface. Immediately rub the cut sides of the bread with the peeled garlic clove; discard the clove.
Meanwhile, in a medium pot, combine the butter and mirepoix. Cook on medium, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste). Working in batches, slowly add the broth, whisking constantly to incorporate. Cook, whisking constantly, 1 to 2 minutes, or until smooth and no lumps remain.
Add the broccoli florets, cream (shaking the packet before opening), and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer 5 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the grated cheddar and gouda until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Halve the baguette horizontally, then halve crosswise. Peel 1 clove of garlic. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Grate the cheddar and gouda on the large side of a box grater.
Place the halved baguette on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface. Immediately rub the cut sides of the bread with the peeled garlic clove; discard the clove.
Meanwhile, in a medium pot, combine the butter and mirepoix. Cook on medium, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste). Working in batches, slowly add the broth, whisking constantly to incorporate. Cook, whisking constantly, 1 to 2 minutes, or until smooth and no lumps remain.
Add the broccoli florets, cream (shaking the packet before opening), and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer 5 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the grated cheddar and gouda until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!
Tips from Home Chefs