Luxembourgian Green Bean Soup

Ingredients

• 500g (1.1 lb) fresh green beans, trimmed and cut into bite-sized pieces 500g (1.1 lb) fresh green beans, trimmed and cut into bite-sized pieces
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 liter (4 cups) vegetable or chicken broth 1 liter (4 cups) vegetable or chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent.
3. 3.
   Add the minced garlic and cook for an additional minute.
4. 4.
   Add the green beans and potatoes to the pot, stirring to combine with the onion and garlic.
5. 5.
   Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the green beans and potatoes are tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and exercise caution with hot liquids.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Bouneschlupp hot, garnished with the crispy bacon and fresh parsley.

Treat your ingredients with care...

• Green beans — Make sure to trim the ends and cut them into bite-sized pieces for even cooking.
• Bacon — Use a good quality bacon for the best flavor. If you prefer a leaner option, you can use turkey bacon as a substitute.

Tips & Tricks

• For a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
• Add a splash of cream or a dollop of sour cream for a creamier texture.
• Serve the Bouneschlupp with a side of crusty bread for a complete meal.
• Feel free to add other vegetables such as carrots or leeks for additional flavor and texture.
• This soup tastes even better the next day, so consider making it in advance for a quick and satisfying meal.

Serving advice

Serve the Luxembourgian Green Bean Soup hot in bowls, garnished with crispy bacon and fresh parsley. Accompany it with a slice of crusty bread for a wholesome and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some additional chopped parsley. Serve it in colorful ceramic bowls to showcase the vibrant green color of the soup.