Bouneschlupp — Print Recipe — The Culinary Codex

A velvety Luxembourgish green bean soup enriched with potatoes, onions, and fresh savory, finished with a swirl of cream and served steaming hot.

Ingredients

1 Melt butter in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2 Add diced potatoes, green beans, summer savory, and beef broth. Bring to a boil.
3 Reduce heat and simmer for 25 minutes until vegetables are tender.
4 Remove savory sprigs. Partially blend the soup, leaving some chunks for texture.
5 Stir in heavy cream, season with salt and pepper. Heat through without boiling.
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.