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Sunflower Seed Soup
from the kitchen of Sharmagne Leland-St. John

2 cups sunflower seeds, hulled
6 cups chicken broth
3 scallions, thinly sliced
2 tablespoons chopped fresh dill
salt and freshly ground black pepper

Place sunflower seeds in a large saucepan.
Add the chicken broth and scallions.
Cook uncovered, over low heat for about 1 hour.
Stir in the dill then season with salt and pepper to taste.
Serves 4

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