Green Bean Soup Bouneschlupp Recipes

BOUNESCHLUPP (GREEN BEAN SOUP FROM LUXEMBOURG)

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

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

GREEN BEAN SOUP - BOU'NESCHLUPP

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.

GREEN BEAN AND POTATO SOUP LITE - BOUNESCHLUPP

Steps:

• 1. Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
• 2. Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
• 3. Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
• 4. Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet 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 light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
• 6. Remove bay leaf and cloves before serving.