A velvety Luxembourgish green bean soup enriched with potatoes, onions, and fresh savory, finished with a swirl of cream and served steaming hot.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: parsley, cream swirl
Accompaniments: crusty bread
Instructions
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1
Melt butter in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
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2
Add diced potatoes, green beans, summer savory, and beef broth. Bring to a boil.
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3
Reduce heat and simmer for 25 minutes until vegetables are tender.
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4
Remove savory sprigs. Partially blend the soup, leaving some chunks for texture.
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5
Stir in heavy cream, season with salt and pepper. Heat through without boiling.
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6
Serve hot, garnished with chopped parsley and crusty bread on the side.
Did You Know?
Bouneschlupp is so central to Luxembourgish identity that it appears at nearly every national celebration and family gathering.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
parsley, cream swirl
Accompaniments
crusty bread
The Story Behind Bouneschlupp
Bouneschlupp is Luxembourg's national soup, born from the country's agrarian traditions where green beans and potatoes were garden staples. Originally a simple peasant dish, it evolved with the addition of cream and savory herbs into a refined comfort food that unites all social classes. Every Luxembourgish grandmother guards her own recipe as a family treasure.
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