Sunflower seed soup from loren martin

6 servings

Ingredients

Quantity Ingredient
2 cups Shelled sunflower seeds
3 eaches Scallions with tops, sliced
6 cups Water
2 eaches Pkg chicken broth, 5.4 g ea
1 teaspoon Salt

Directions

Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.

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