Search for anything:

Sunflower Seed Soup

native, soups

2 cup shelled sunflower seeds
3 scallions with tops, sliced
6 cup water
2 pkg chicken broth, 5.4 g ea
1 teaspoon salt

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.

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU