Bouneschlupp – or Luxembourg’s favorite soup! This chunky green bean and potato soup lets local hearts beat a little lighter every time it’s dished. I made mine with bacon lardons but when it comes to this traditional recipe, there is no right or wrong. I guess there are as many recipes as there are Luxembourgish households in the Grand-Duchy. And yet it’s possible that there are more than one recipe in a household.
I chose this special recipe for my blog event Passion meets World. As traveling has been banned for a while now, and we can’t be sure when borders will open again, I thought it would be nice to create a Hashtag with the same name, to collect recipes from all over the world so the Passion meets Creativity can discover different dishes and cultures until free movement is back on the agenda again.
Why you’ll love this recipe?
Comforting and hearty: This traditional Luxembourgish green been soup is packed with potatoes, onions and bacon making it a warming and filling meal.
Rich and savoury flavour: The smoky bacon and tender green beans create a deliciously balanced dish that’s both rustic and flavourful.
Packed with texture: The combination of tender vegetables and crispy bacon gives the soup a great variety in every bite.
A taste of tradition: Bouneschlupp brings the flavours of Luxembourg to your table, offering a connection to its culinary heritage in every bowl.
Bouneschlupp
Ingredients
- 450 g French beans
- 1 large potato
- 1 onion
- 250 g bacon lardons
- 1 tsp summer savoury (Bounekräitchen)
- 1,5 L vegetable stock
- 1 bay leaf
- 25 g butter
- 4 tsp flour (more if necessary)
- 80 ml cream
- salt
- pepper
Instructions
- Prepare all your veg before cooking your soup: wash and trim the beans, then cut them into little cubes (+/- 1 cm). Peel the potato and cut into middle sized cubes as well. Finely chop the onion.
- Now add the butter to a large frying pan, melt it, then add the onions and bacon lardons. Fry for a few minutes and add the flour. Fry for another minute and add the vegetable stock.
- Bring everything to a boil, throw in the beans and potatoes, then add the bay leave and summer savoury and let simmer for about 15 minutes.
- Season with salt and pepper.
- Once the vegetables are cooked through, divide the soup between 4 plates. For those who like it add a dash of cream to the soup.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
