Bouneschlupp is the most popular Luxembourgish soup. It’s a green bean and potato soup, usually served with smoky Mettwurscht sausage. There is not one way to make Bouneschlupp: some people add a roux to thicken the soup, others use bacon lardons instead of Mettwurscht. Personally, I like to keep the broth quite light and add a good dash of cream in the end.
Find the recipe here in Luxembourgish.
1 onion
400g French beans
1 large potato
30g butter
2 tbsp flour
1.5l vegetable stock, hot
1 bay leaf
2 tsp summer savoury (Bounekräitchen)
2 Mettwurscht sausages
100ml cream, to serve
Serves 4 – Prep 30 minutes
Peel and finely chop the onion.
Trim the French beans and cut into bite-sized pieces. Peel the potato and cut into 1 cm cubes. Set aside.
Melt the butter in a large saucepan and fry the onion for 4 minutes until soft. Add the flour and fry for another minute, then add the vegetable stock, beans and potatoes with the bay leaf and summer savoury.
Bring to the boil, cover and simmer for 10 minutes, until the vegetables are cooked through.
Meanwhile, slice the Mettwurscht sausages.
After 10 minutes, add the Mettwurscht slices and cook for another 5 minutes.
Stir through the cream and distribute the soup between four plates, serve immediately.
