Bouneschlupp is a classic Luxembourgish green bean soup, substantial enough to serve as a main meal. Potatoes, leeks, carrots, and bacon make the broth hearty while cream rounds out the finish.
The vegetables simmer until tender in a simple stock, with bacon adding savory depth. A small amount of cream is stirred in at the end so the soup stays brothy and bright rather than heavy.
Cut the beans and potatoes into similar pieces so they finish together without turning the beans dull.
Serving Suggestions
Serve with rye bread, fresh parsley, and a sharp mustard on the side.
Recipe Notes
The soup thickens overnight. Loosen it with stock when reheating and add the cream after the soup is hot.
Luxembourgish Bouneschlupp (Green Bean and Potato Soup)
A hearty Luxembourgish soup of green beans, potatoes, leeks, carrots, bacon, and cream.
Ingredients
Equipment
Method
Start the soup:
- Cook the bacon in a large pot over medium heat until lightly browned. Add the onion, leeks, and carrots and cook for 6 minutes.
- Add the potatoes, green beans, stock, thyme, salt, and pepper. Bring to a boil.
Simmer:
- Reduce the heat, cover, and simmer for 25 minutes until the potatoes and beans are tender.
- Stir in the cream and warm gently for 5 minutes without boiling.
Serve:
- Taste and adjust the seasoning. Ladle into bowls, scatter with parsley, and serve hot.
Nutrition
Notes
- Do not boil the soup after adding cream.
- Use waxy potatoes so the cubes hold their shape.
