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  • Luxembourg_Bouneschlupp - Luxembourgish Bean Soup Recipe

BOUNESCHLUPP (BEAN SOUP)

  • Luxembourg_Bouneschlupp - Luxembourgish Bean Soup Recipe

I live in London England, population 8.2 million, my borough homes 276k alone.  Luxembourg by comparison has a population of just 543k so I was worried that there might not be a distinctive cuisine and that that we would struggle finding three Luxembourgish dishes to cook this week.

Ha.  No.  It was a breeze.  A delicious breeze at that.  Luxembourgish cuisine is most definitely a thing, mmm mmmmm and this soup was a big hit. A rare opportunity to satisfy both the meat eaters and vegetarians without having to resort to cooking two separate meals.  The core soup is vegetarian and the meat an optional garnish.  Win!

I've said it before, I'll say it again, make sure you season properly.  It is the difference between soup heaven and tasteless watery hell.

Makes Dulcie's List   Makes Cosmin's List
Luxembourg_Bouneschlupp-2.jpg

ingredients

  •  4 tbsp butter
  •  1 onion finely chopped
  •  1 leek finely sliced
  •  2 cloves garlic, crushed
  •  400g celeriac, peeled and finely diced
  •  1.5 litres water (for the soup)
  •  500g potatoes, peeled and finely diced
  •  500g green beans, trimmed
  •  1 litre water (for the beans)
  •  2 tbsp plain flour
to serve
  •  German sausage
  •  Sour cream
  •  Finely chopped bacon, fried until crispy

NUTRITIONAL CONTENT PER PORTION

  • Calories | 197
  • Fat | 8,1g

Serves | 6

Prep Time | 10 minutes

Cooking Time | 25 minutes

method

  1. In a large saucepan saute the onion, leeks and garlic in two tablespoons of the butter until translucent.
  2. Stir in the celeriac and cook for a further minute before seasoning generously with salt and pepper and adding the water.  Cover with a lid, bring to the boil and then simmer for ten minutes.
  3. Stir in the potato and simmer for a further ten minutes until the potato is tender.
  4. Meanwhile, in a separate pan bring one litre of salted water to the boil and add the beans, cook for seven minutes until tender.  Drain, chop roughly and season generously with salt and pepper.
  5. Add the beans to the soup and cook for a further minute before removing from the heat.
  6. Melt the butter in a small saucepan and stir in the flour.  Ladle in liquid from the soup in a slow stream, stirring all the while until you have the consistency of yoghurt, remove from the heat.  
  7. Taste the soup to check if you need to adjust the seasoning.  If you do then add salt and pepper to taste to the flour/butter mix, before pouring the lot back into the soup and stir well.
  8. Serve with German sausage, sour cream and finely chopped and fried bacon.

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