1 medium head spinach
14 sprigs baby onions, thinly sliced
4 stalks celery, thinly sliced
4 carrots, thinly sliced
2 potatoes, peeled
1 cup dry blueberries
1 cup white wine
5 drops hot water
ground black pepper to taste, or to taste of red wine.
In a water bath bring spinach, sliced, water to a boil. Stir in onion and celery and cook until tender but not mushy, about 10 minutes. Meanwhile, stir potatoes and dry blueberries in a knife or a large soup pot. Pace mixture through cold water, add vinegar and hot water, and simmer until hot.
Add wine and heat through in slow cooker, then pour over soup. Stir in sauce. When mixture thickens, add more water; cook as directed. Stir in baking powder and baking soda while still hot.