Bouneschlupp

Bouneschlupp soup with colorful vegetables, sausage and bacon.

Bouneschlupp is a traditional Luxemburgish green bean soup with potatoesbacon, and onions.
Although Bouneschlupp is considered a Luxemburgish national dish, it can also be found in Saarland (Germany), GaumeArelerland (Belgium), and Lorraine (France)

https://en.wikipedia.org/wiki/Bouneschlupp

For a change of pace, here is a recipe for a Green bean soup, rather than one using dry beans. It’s not really a chowder, since it’s broth based, but with the chunks of potato and sour cream mixed into the roux thickened broth, it ticked a lot of the same boxes for me.

I spent a lot of time staring at the sausage case in the grocery store trying to decide what sausage to use. For a case with so many options in it there weren’t actually very many choices. Just many brands of the same things. The recipes I looked at ranged from no sausage to wieners to Mettwurscht. Some said spicy. Some said not spicy. Some said smoked. The most common suggestion was “German” sausage, which doesn’t seem to be something the internet views as a specific thing. I wound up using bratwurst, but any variety of northern European fresh or smoked sausage would probably work well.


Bouneschlupp

Serves: 5
Prep: 30 minutes
Cook: 1 hour
Total: 1:30

3 slices bacon
1 German sausage
1 onion, diced
1 small leek, sliced
1 ¾ cup celeriac, diced
2 cloves garlic, minced
3 ½ medium carrot, diced
2 ½ Tablespoons butter
2 Tablespoons flour
5 ¾ cup water
1 ¼ lbs. green beans, cut into 1″ lengths.
2 ¼ cup yellow potato, diced
3 ½ Tablespoon sour cream
Salt and pepper

Optional:
1 ¼ teaspoons summer savory
1 large shallot, diced
chive
4 ¾ cups broth (in place of equal amount of water)

Chop bacon into ¼” pieces. Place in a cold soup pot and heat over medium heat. Once the fat starts to render, add the sausage and brown it in the fat while the bacon continues to cook. When the bacon is crisp remove it, along with the sausage, from the pan (reserving the fat), and set aside to drain on a paper towel.

Add the onions, leek, celeriac, garlic and carrot to the bacon fat in the soup pot, and sauté until the onion is translucent. Add the butter. When it has melted, add the flour and cook, stirring, for 1-2 minutes.

Add water and green beans. Bring to a boil, simmer about 20 minutes. Add potato and cook another 15 minutes, until potatoes are tender.

Stir in sour cream. Season with salt and pepper.

Serve garnished with bacon bits and sausage slices.

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