Bouneschlupp (Luxembourg Green Bean Soup with Potatoes and Bacon) 🥣

Name: Bouneschlupp (Luxembourg Green Bean Soup with Potatoes and Bacon)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Luxembourgish
Ingredients: 400 g fresh green beans, topped/tailied (or frozen), cut into 3 cm pieces; 400 g waxy potatoes, peeled, sliced 3-4 mm; 1 large onion, finely chopped; 100 g smoked bacon or lardons (plus 1 tbsp lard/butter to start); 1.2-1.5 l water or light stock; 1 tbsp flour + 1 tbsp butter (roux) — or skip for a lighter broth; 100 ml cream or evaporated milk; Salt; pepper; pinch of nutmeg; parsley to finish

The national comfort bowl of Luxembourg: fresh green beans simmered with potatoes and onion until the broth goes silky — partly from the vegetables, partly from a swirl of flour-butter roux and a liaison of cream or evaporated milk — then finished with salty lardons or diced smoked bacon. 'Bounen' are beans, 'Schlupp' is soup, and every household defends its version: some add celery root, some a bouillon cube, almost everyone serves the pot with a paté on the side and considers it a complete meal. Summer's beans, autumn's pantry: a green soup that tastes like the Ardennes kitchen.

Western Europe Luxembourgish ⏱ 45 min Fácil

Modo de preparo

1

Fry the bacon in lard or butter until the fat runs and edges crisp; add the onion and sweat soft, 5 minutes, without browning hard.
2

Add the sliced potatoes and beans, stir through the smoky fat for 2 minutes, then pour in the water/stock. Season lightly — bacon and finished cream will add more.
3

Simmer 20-25 minutes until potatoes and beans are tender. In a ladleful of hot broth, stir the roux (butter+flour) until smooth, then stir it back in to give the soup body; simmer 5 minutes more.
4

Temper the cream (or evaporated milk) with a spoon of hot soup, then swirl it in. Do not boil after. Adjust salt, pepper, nutmeg.
5

Ladle deep: the peas of vegetables should float in a pale, creamy-green broth. In Luxembourg it's served with half a bread roll or a slice of pâté on the side — and strong coffee after.

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