Best 2 Green Bean Soup Bouneschlupp Recipes

Discover the delightful simplicity of Green Bean Soup, also known as Bouneschlupp! This traditional Luxembourgish dish, originating in the Moselle region, is a harmonious blend of humble ingredients, resulting in a hearty and comforting culinary experience. As you read through this comprehensive article, you will embark on a journey to uncover the rich history, cultural significance, and delicious variations of Green Bean Soup. With step-by-step instructions, expert tips, and insights into the diverse culinary traditions of Luxembourg, you will be guided towards creating a perfect bowl of Bouneschlupp that will warm your heart and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BOUNESCHLUPP (GREEN BEAN AND POTATO SOUP)

Bouneschlupp (Green Bean and Potato Soup) image

Luxembourg shares German and French cultures and cuisines. This is a popular soup with evidence from both. Serve with crusty bread or potato pancakes (if you are ok with more potatoes!)

Provided by Carolyn Haas

Categories Other Soups

Time 40m

Number Of Ingredients 13

Ingredients

1 lb fresh green beans
4 medium red potatoes
1 large russet potato (for thickening)
2 small leeks
1 Tbsp vegetable oil
4-6 oz mettwurst (smoked pork sausage) sliced
2 qt broth, beef or vegetable
1 bay leaf
1 tsp whole cloves
2 tsp dried summer savory
salt and pepper, to taste
freshly ground nutmeg, to taste
1/2 c sour cream or creme fraiche

Steps:

1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
6. Before serving, remove the cloves and bay leaf.

BOUNESCHLUPP (GREEN BEAN SOUP FROM LUXEMBOURG)

Bouneschlupp (Green Bean Soup from Luxembourg) image

This hearty bean soup is typical for the regions of Luxembourg and Lorraine. There is no category "Benelux", so I placed the recipe under "German" recipes because the cuisines of Luxembourg and Lorraine are close to the bordering German cuisines. The smoked bacon which is used should be dry.

Provided by Marion Wilting

Categories Vegetable Soup

Time 1h30m

Number Of Ingredients 10

Ingredients

500 g green pole beans
1 leek
4 slice smoked bacon
400 g potatoes
200 g carrots
500 g celeriac
1 l broth
salt, to taste
pepper, to taste
4 smoked sausages

Steps:

1. Wash beans and cut in 1/2 inch pieces
2. Wash leek, peel carrots and celeriac
3. Dice leek, carrots and celeriac
4. Put beans, diced leek, carrots and celeriac into the broth and bring to a boil
5. Peel and dice potatoes
6. After 30 minutes, add potatoes, bacon and sausages to the soup and cook until potatoes are soft
7. Season with salt and pepper to taste (if at all necessary since the bacon and sausages already are salty)
8. Serve hot, you can also serve it with a dollop of sour cream

Tips:

Soak the green beans: Soaking the green beans in cold water for 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
Use fresh, flavorful ingredients: The quality of your ingredients will have a big impact on the flavor of your soup. Use fresh, flavorful green beans, potatoes, carrots, and onions.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a slight crunch. Overcooking them will make them mushy.
Season the soup to taste: Season the soup with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Serve the soup hot: Green bean soup is best served hot. You can garnish it with fresh parsley or chives.

Conclusion:

Green bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover green beans. This soup is a great source of vitamins, minerals, and fiber. It is also a good source of protein, thanks to the addition of ham or bacon. If you are looking for a delicious and healthy soup to add to your repertoire, green bean soup is a great option.