Back Talk
“My son, Braxtin, has been coming to get adjusted since hewas a baby to help clear up his ear infections. Andmy daughter, Marzena, when she gets a cold, adjustments clear her sinuses. They both do stunt classes and play rough and tumble, and adjustments keep them in good shape.” –Sara
Marzena
Andrew
“Chiropractic care has been helpingmewith injuries tomy neck and back. It has also helped my daughter, Haylie, with headaches andmy son, Andrew, with earaches.” –Julie
Julie, Haylie, and Andrew
Broccoli Cheddar Soup With
Homemade Croutons
As theweather cools down, warmupwith this Colby family favorite.
Ingredients
Croutons: •
• • •
1/2 cup olive oil
•
Kosher salt and freshly ground black pepper, to taste
2 large garlic cloves, sliced thin 1 tsp dried crumbled oregano 1 tsp crumbled dried basil 1 tsp crumbled dried thyme
1 loaf Italian bread, cut into 3/4-inch cubes 1/4 cup finely grated Parmesan cheese
• • • • •
• • • • •
8 oz russet potatoes
Soup: •
2 cups low-sodium chicken broth
1 large broccoli head
2 cups water
1/2 tsp salt and to taste
• •
1 tbsp olive oil
2 cups shredded cheddar cheese
1/2 tsp pepper Directions
1/2 medium yellow onion, diced
2 tbsp sour cream
Croutons: 1. In a small saucepan, combine the garlic, oregano, basil, thyme, salt, pepper, and oil. Simmer the mixture for 5 minutes, then discard the garlic. 2. Pour the mixture over the bread cubes, and toss until all cubes evenly coated. 3. Spread the bread cubes across a baking pan, and bake at 350 F for 8 minutes. 4. Sprinkle Parmesan cheese on top of the bread and bake for another 7 minutes.
Soup: 1. Cut half of the broccoli florets into 1-inch pieces, and place them in a large bowl. Cut the other florets into 1/4-inch pieces and place in a small bowl. 2. Cut the bottom of the broccoli stalk, and use a vegetable peeler to trim away the woody outer layer. Cut the stalk into 1-inch pieces and place them in the large bowl with the florets. 3. In a large saucepan, heat oil to a simmer over medium heat, and add onion, salt, and pepper. Cook for 5 minutes.
4. Peel and cut the potato into 1-inch pieces. 5. Add potatoes, broth, water, and broccoli stalk mixture to the oil mixture and bring to a boil. Cook for 20 minutes. 6. Purée the soup until smooth. Return the blended soup to the saucepan and keep on low heat. 7. Add the reserved broccoli florets and simmer for 10 minutes. 8. Stir in cheese and sour cream, and season the mixture with salt and pepper. 9. Top the soup with the croutons, and enjoy a hearty fall classic!
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