BOUNESCHLUPP (GREEN BEAN SOUP FROM LUXEMBOURG)
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
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
GREEN BEAN SOUP - BOU'NESCHLUPP
Make and share this Green Bean Soup - Bou'neschlupp recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put 2c sliced green or wax beans and 1c diced potatoes and chopped onion into a soup pot.
- Cover with water and boil until soft.
- Fry 4 slices of bacon and add bacon bits and fat to soup.
- Add about ½ pint of cream and simmer (sour cream is even more delicious).
- Some people like to add a "Mettwurscht" (sausage) to their "Bou'neschlupp"
- Add salt & pepper to taste.
Nutrition Facts : Calories 274.3, Fat 22.6, SaturatedFat 13, Cholesterol 72.8, Sodium 94.1, Carbohydrate 15.6, Fiber 2.9, Sugar 3.7, Protein 4.4
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