1. Clean the leeks. Coarsely chop the white and pale green parts of leeks. Submerge the leeks in water to remove any sandy soil. Rinse well in a colander, and shake to remove any moisture. 2. In a ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

For years this delicious soup has been part of my summer repertoire. Served hot or cold, I love the flavor and texture contrast that the garnish of yellow squash pickles creates atop the pureed soup.

When the heat of late summer arrives, I crave chowder. Hot, creamy soup when it’s already blazing outside may sound ludicrous, but childhood summers spent down South reinforced in me a love of ...

To make the soup: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the yellow squash and thyme and sauté for 3 minutes. Add the ...

The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is a great way to use up an abundance of summer squash. This soup is a simple recipe, best ...

Add Yahoo as a preferred source to see more of our stories on Google. Yellow squash can be eaten raw when harvested young, but it can also be cooked in both sweet and savory dishes. Summer squash be ...

Getting your Trinity Audio player ready... Olathe Corn and Yellow Squash Soup Makes 3 quarts. Ingredients 1/2 pound (2 sticks) butter 1 large yellow onion, diced Salt 1 tablespoon minced ginger 8 ears ...