Bouneschlupp

About This Recipe

Bouneschlupp (green bean soup) is one of the most-loved everyday soups of Luxembourg, appearing on family tables throughout the summer when garden beans are at their peak. The soup combines young green beans with cubed waxy potatoes, smoked streaky bacon, leek, and onion in a rich stock, seasoned with fresh savory (Bohnenkraut) — an herb that is practically inseparable from bean dishes throughout the German-speaking world. Many Luxembourgish families stir in a generous spoonful of crème fraîche at the end for a silky finish. The result is a soup that is simultaneously light and deeply satisfying.

Ingredients

Serves 4

• 500 gfresh green beans, trimmed and cut into 3 cm pieces
• 400 gwaxy potatoes, peeled and diced
• 150 gsmoked streaky bacon or lardons, diced
• 1 mediumonion, finely diced
• 1 leekwhite and light green part, sliced
• 1.2 literschicken or vegetable stock
• 2 sprigsfresh savory (or 1 tsp dried)
• 3 tbspcrème fraîche
• 1 tbspbutter
• salt and pepperto taste
• fresh parsleyfor garnish

Instructions

1. 1

   Render the bacon

   In a large pot, melt butter over medium heat. Add bacon and cook for 4–5 minutes until the fat is rendered and the bacon begins to crisp. Remove half the bacon and set aside for garnish.

2. 2

   Soften the aromatics

   Add onion and leek to the pot and cook in the bacon fat for 5 minutes until softened.

3. 3

   Add vegetables and stock

   Add potatoes, green beans, savory, and stock. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until potatoes and beans are completely tender.

4. 4

   Finish with cream

   Remove the savory sprigs. Stir in crème fraîche. Taste and adjust seasoning with salt and pepper.

5. 5

   Serve

   Ladle into bowls. Top with reserved crispy bacon and a scattering of fresh parsley.

Variations

• •

  Add a small can of white beans for a more substantial, filling soup.

• •

  Vegetarian version: omit bacon and use vegetable stock with a tablespoon of smoked paprika for depth.

Storage

Refrigerate for up to 3 days. The soup thickens on standing — add a splash of stock when reheating.

Frequently Asked Questions