Sunflower Broth Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 medium-sized onion, finely chopped, or 4 scallions, chopped | ||
| 2 cups sunflower seed kernels | ||
| Salt | 1 Teaspoon | |
| 1 1/2 quarts boiling homemade vegetable or chicken broth | ||
| Summer savory | 1 Teaspoon, dried | |
| 1 cup shredded spinach or romaine lettuce, optional | ||
Directions
1. Heat the oil in a heavy saucepan and saute the onion until tender but not browned. Add the sunflower seed kernels, salt, and broth.
2. Bring to a boil, cover, and simmer gently for 40 minutes, or until the kernels are tender. Add the savory and spinach. Boil for 2 minutes. Alternately, the soup can be blended or processed in the container of an electric blender or food processor and the spinach omitted if a creamed texture is preferred.
2. Bring to a boil, cover, and simmer gently for 40 minutes, or until the kernels are tender. Add the savory and spinach. Boil for 2 minutes. Alternately, the soup can be blended or processed in the container of an electric blender or food processor and the spinach omitted if a creamed texture is preferred.
Chef
