Best 2 Green Bean Soup Bouneschlupp Recipes

Title: Bouneschlupp: A Hearty Luxembourgian Green Bean Soup

Introduction:
Embark on a culinary journey to the heart of Luxembourg and discover the comforting flavors of Bouneschlupp, a traditional green bean soup. This wholesome dish, often referred to as "Bounenschlupp mat Fleesch" or "Bouneschlupp mat Kachkéis", is a testament to the region's rich agricultural heritage and culinary expertise. As you delve into this comprehensive recipe guide, you'll find variations ranging from a classic meat-based Bouneschlupp to a vegetarian rendition, ensuring there's a perfect recipe for every taste preference. Prepare to savor the harmonious blend of tender green beans, savory smoked pork, aromatic herbs, and creamy potatoes, all simmered to perfection in a flavorful broth. Whether you're a seasoned home cook or a novice in the kitchen, this detailed guide will empower you to recreate this Luxembourgish culinary gem in your own kitchen, bringing a taste of tradition to your table.

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:

For a richer flavor, use homemade chicken or vegetable broth instead of water.
Add a bay leaf or two to the soup for extra flavor.
If you like your soup thicker, add a cornstarch slurry (equal parts cornstarch and water) to the simmering soup and cook until thickened.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs, such as parsley or chives.
To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Green bean soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is also a great way to use up leftover green beans. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and easy soup recipe, give this green bean soup a try. You won't be disappointed!