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.