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Bouneschlupp
Luxembourgish Green Bean Soup
Bouneschlupp is a hearty and traditional Luxembourgish soup, featuring green beans, potatoes, and often smoky sausage. It's a comforting and flavorful dish, perfect for cooler weather.
đ§ Ingredienser
- 25 g Butter
- 1 large Onion(finely chopped)
- 4 teaspoons Flour(all-purpose)
- 1.5 L Vegetable stock(hot)
- 450 g French beans(trimmed and cut into bite-sized pieces)
- 1 large Potatoes(peeled and cut into 1 cm cubes)
- 1 Bay leaf
- 1 teaspoon Summer savoury(dried)
- 2 Mettwurscht sausages(sliced (optional, for a non-vegetarian version))
- 80 ml Cream(for serving (optional))
- Salt(to taste)
- Pepper(to taste)
đšâđł Instruktioner
- 1
Peel and finely chop the onion. Trim the French beans and cut them into bite-sized pieces. Peel the potato and cut into 1 cm cubes. Set aside.
- 2
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for about 4 minutes until softened and translucent.
- 3
Stir in the flour and cook for another minute, then gradually whisk in the hot vegetable stock to form a smooth base.
- 4
Add the prepared green beans, potatoes, bay leaf, and summer savoury to the pot. Bring the soup to a boil, then reduce the heat, cover, and simmer for about 10-15 minutes, or until the vegetables are tender.
- 5
If using Mettwurscht, slice the sausages and add them to the soup. Continue to simmer for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- 6
Remove the bay leaf before serving. Ladle the soup into bowls. For a richer soup, stir in a dash of cream into each bowl just before serving.
đĄ Proffstips
- âEnsure the vegetable stock is hot when adding it to the roux to prevent lumps.
- âAdjust the amount of stock to achieve your desired soup consistency.
- âMettwurscht is a traditional smoked sausage, but other smoked sausages can be used as a substitute.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes omit the flour and rely on the potatoes to thicken the soup.
- Bacon lardons can be fried and added to the soup for extra flavor.
- A vegetarian version can be made by omitting the sausage and using vegetable stock.