Title: Sunflower Seed Soup
Categories: Amerind Soup
Yield: 6 Servings

2	c	Shelled sunflower seeds
3		Scallions with tops, sliced
6	c	Water
2		Pkg chicken broth, 5.4 g ea
1	ts	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.

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