BouneschluppGreen Bean and Potato Soup

Name: Bouneschlupp (Green Bean and Potato Soup)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Luxembourg
Ingredients: 400 g Green Bean (julienne); 450 g Potato (peeled and diced); 180 g Leek (julienne); 120 g Onion (finely chopped); 200 g Bacon (diced); 320 g Saucisse aux Choux Sausage (cut into thick slices); 25 g Unsalted Butter; 1000 ml Chicken Stock; 150 ml Heavy Cream; 8 g Savory (finely chopped); 6 g Salt; 2 g Black Pepper

A homely Luxembourg soup of green beans, potatoes, leek, and smoky sausage, enriched with a little cream and fragrant savory. It is simple, filling, and especially good on cool days.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

893kcal

Calories

44g

Protein

63g

Fat

42g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

400g
Green Bean (julienne)
450g
Potato (peeled and diced)
180g
Leek (julienne)
120g
Onion (finely chopped)
200g
Bacon (diced)
320g
Saucisse aux Choux Sausage (cut into thick slices)
25g
Unsalted Butter
1l
Chicken Stock
150ml
Heavy Cream
8g
Savory (finely chopped)
6g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Cook the bacon in a soup pot over medium heat until it starts to brown and release its fat.
02
Add the unsalted butter, then stir in the onion and leek. Cook until softened and lightly sweet.
03
Add the potato, green beans, and savory, and stir for a minute so the vegetables are coated.
04
Pour in the chicken stock and bring the soup to a simmer. Cook gently until the potatoes are tender.
05
Add the saucisse aux choux sausage and continue simmering until the sausage is heated through and has flavored the soup.
06
Stir in the heavy cream, then season with the salt and black pepper. Warm through gently and serve hot.

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