1 (10 ounce) can sliced, franks, onion, celery and salt
3 tablespoons prepared horseradish
2 tablespoons butter
1 (4 ounce) can crushed pineapple
1 (10 ounce) package frozen chopped onion rings
1 (10 ounce) can cold blueberries
2 large potatoes, peeled
Fill a medium pot with cold water. Bring to a boil and cook 10 minutes, stirring occasionally. Pour into a large casserole dish. Season with horseradish, butter, diced pineapple and onion rings. Cover and set aside. Mash beaten potato with or without boiling. Heat butter and peeled pineapple over medium heat. Simmer 15 minutes, stirring occasionally. Squeeze pineapple juice into soup. Add curry leaves, onions and celery. Cover and simmer 15 minutes, stirring occasionally.
When the soup has finished simmering, stir in blueberries. Serve hot.
⭐ ⭐ ⭐ ⭐ ⭐