Q • I would like the recipe for Blueberry Hill’s chicken noodle soup. — Lauren Hoerr, University City
A • Blueberry Hill has been around for almost 43 years; it’s familiar, it’s comfortable. Can it still surprise? Let’s see.
All St. Louis appreciates the contributions made by restaurant owner Joe Edwards to the Delmar Loop. His most-public ventures include the St. Louis Walk of Fame, the Tivoli Theatre, the Pageant, the Moonrise Hotel and most recently, championing the Loop Trolley that in 2016 will link University City and Forest Park. But did you know that to stay trim and avoid waste, Edwards’ standing order is a small burger and a quarter order of fries?
Even tourists know that until recently 89-year old rock ‘n’ roll legend Chuck Berry regularly took the stage at Blueberry Hill’s Duck Room. But who knows that his standing pre-show order was two pounds of chicken wings?
And who knows that when Blueberry Hill first opened, it sold only 3.2 percent beer and wine? And that what’s now the Elvis Room was once a bank vault? Or that the kitchen goes through a quarter ton of burger every week?
You see, Blueberry Hill remains full of surprises, and that’s before exploring Edwards’ Americana collectibles that line the landmark restaurant’s walls.
Kitchen manager Bob Waters has worked for Blueberry Hill for three decades and recommends cheddar cheeseballs and cheddar burgers for newcomers who’d like a taste of the quintessential Blueberry Hill.
Waters came up with the recipe for homey chicken noodle soup a long while ago; it reminds him of his mother’s. He’s tweaked the recipe because sometimes small details make a surprising difference. Thinner linguine pasta stands up better than the only slightly thicker spaghetti, he says.
6504 Delmar Boulevard
Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.
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