Bouneschlupp
Bouneschlupp is often called Luxembourg's national soup; it is made in summer when green beans are cheapest. Green beans, potatoes and onion cooked in a smoked bacon broth, enriched with cream and seasoned with savory — the herb that has long partnered beans in this kitchen and, by tradition, makes them easier to digest. The soup is simple and cheap, and tastes far better than its ingredient list suggests. The key is not to overcook the beans: they should stay green and firm.
Your own work in that: 0 min.
- Preparation 15 min
- Bacon and onion 10 min
- Cooking 25 min
- Finishing 10 min
Step by step
0 / 8 donePrepare the beans
Top and tail the beans and snap them into 3 cm lengths. If using frozen, do not thaw them.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
3 cm pieces — spoon-sized.Cut the other vegetables
Cut the potatoes into 2 cm dice, chop the onion finely and slice the leek.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Render the bacon
Put the bacon in a dry pot (about 4 litres) and fry 6 minutes, until the fat renders and it browns. Lift half onto paper — it goes on top at the end.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Fry onion and leek
Add the butter, onion and leek and fry 5 minutes until soft. Dust with the flour and fry a minute more, stirring.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Flour cooked in the fat thickens the soup.Cook the potatoes
Pour in the water, add the potatoes, savory and salt. Bring to the boil and cook 10 minutes.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Add the beans
Add the beans and cook 12–15 minutes, until tender but still green. Any longer and they grey and lose flavour.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Add the cream
Lower the heat, pour in the cream and warm through without boiling. Season with salt and pepper.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Cream at the end, no boiling.Serve
Ladle into bowls and scatter with the reserved crisp bacon and parsley. Serve with dark bread.
Ingredients: 500 g green beans · 400 g potatoes · 150 g smoked bacon, diced · 1 pcs onion · 1 pcs leek · 20 g butter · 1 tbsp plain flour · 1200 ml water or stock · 1 tsp savory · 150 ml whipping cream (30%) · 1 tsp salt · ½ tsp black pepper · 2 tbsp parsley
Before you start
Savory
Savory is the herb traditionally cooked with beans across central Europe — in Luxembourg it is called bounekraut, “bean herb”. Thyme stands in, though the taste differs.
Meat-free version
Leave out the bacon, fry the vegetables in 2 tablespoons of butter and add a teaspoon of smoked paprika for the smoky note. A serving is then about 310 kcal.
Storage
It keeps 2 days in the fridge. Reheat gently without boiling so the cream does not split. Do not freeze — potatoes and beans turn watery.
