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.
I’ve made this recipe for Luxlait, as part of our brand collaboration.
If you want a vegetarian version of this soup with my Japanese twist, check out this recipe!
I also made a yummy Thai version of Bouneschlupp, you can find it here.