How To Make Blueberry Soup

Like all members of the berry family, blueberries are perishable and should be used soon after purchase. They should be stores in a covered container in the refrigerator and washed just before use.

When buying blueberries look for a dark blue color with a soft powdery bloom. The silver bloom is a protective natural coating. The berries should be plump and fresh looking, fairly uniform in size and free from stem or leaves. Blueberries begin coming to market at the end of May.

Beautiful blueberries are delicious by the bowlful with milk or cream and sugar or topped with a dollop of sour cream and a sprinkling of brown sugar. Likewise, a cascade of berries will enhance breakfast cereal or a luncheon salad plate. Muffins, quick breads and shortcakes are popular uses for the fruit. And who can pass up a juicy wedge of blueberry pie? O as in this recipe, cooked and served as the main course meal.

Blueberries freeze satisfactorily with syrup or sugar pack. Some cooks prefer to pack them without the addition of the sugar. Plans for final use of the blueberries will determine which is the most convenient method for you.

You will be surprised how good the blueberries taste in this soup. They lose their fruity quality and look something like beans. They also help a great deal to make up for the lack of salt.

Ingredients:

1/4 cup fresh or frozen blueberries

1/4 cup sliced fresh or frozen carrots

1/2 cup frozen chuck wagon style com (corn mixed with red bell peppers, green peppers, and onions.

NOTE: If you can't find this with the frozen foods, mix equal parts of fresh or frozen vegetables to equal 1/2 cup)

1-3/4 cups chicken stock

2 tablespoons Chicken Gravy

1/2 teaspoon dried parsley

1/16 teaspoon cayenne pepper or more

25-30 pieces raw spaghetti, broken into small pieces

Microwave Directions:

Combine all of the ingredients in a quart-size microwave container and microwave this dish, covered, on high for 7 minutes. Check to see if the spaghetti is tender. If not, stir, cover, and microwave for 2 more minutes. The soup should now be ready to serve.

Stove Top Directions:

On top of the stove, combine all of the ingredients in a 1-quart or 1-1/2-quart saucepan. Cover and bring the mixture to a boil and cook over medium heat for 8 to10 minutes. While cooking, this soup should be occasionally stirred. Add more water if necessary.

This is a delicious soup that will bring a satisfying change to your meal.