Green Bean Soup - Bou'neschlupp
Traditional German Green Bean Soup - Bou'neschlupp Recipe
Introduction
Green Bean Soup, also known as Bou'neschlupp, is a traditional Luxembourgish dish that is both hearty and delicious. This soup is perfect for a cold winter day or as a light summer meal.
History
Green Bean Soup has been a staple in Luxembourgish cuisine for centuries. It is a simple and affordable dish that can be made with ingredients that are readily available in the region.
Ingredients
How to prepare
- Take 2 parts of sliced green or wax beans and 1 part of diced potatoes and chopped onion.
- Cover and boil them in water until they become soft.
- Fry 4 slices of bacon and add the bacon bits and fat to the soup.
- Add about a pint of cream and simmer it (or use sour cream).
Variations
- Add some chopped carrots or celery for extra flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version of this soup.
Cooking Tips & Tricks
Be sure to cook the beans and potatoes until they are soft to ensure a creamy texture.
- Adding bacon to the soup gives it a rich and savory flavor.
- Using sour cream instead of regular cream adds a tangy twist to the soup.
Serving Suggestions
Serve Green Bean Soup with crusty bread or a side salad for a complete meal.
Cooking Techniques
Boiling, frying
Ingredient Substitutions
Use regular cream instead of sour cream for a milder flavor.
- Turkey bacon can be used as a substitute for pork bacon.
Make Ahead Tips
Green Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Presentation Ideas
Garnish the soup with fresh herbs, such as parsley or chives, for a pop of color.
Pairing Recommendations
Green Bean Soup pairs well with a crisp white wine or a light lager beer.
Storage and Reheating Instructions
Store any leftover Green Bean Soup in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving.
Nutrition Information
Calories per serving
A serving of Green Bean Soup typically contains around 250-300 calories, depending on the portion size and ingredients used.
Carbohydrates
Green Bean Soup is a good source of carbohydrates, with the potatoes and beans providing a healthy dose of energy.
Fats
The bacon in this soup adds a moderate amount of fat, which helps to give the soup a rich and savory flavor.
Proteins
While this soup is not a significant source of protein, the bacon does provide some protein content.
Vitamins and minerals
Green Bean Soup is rich in vitamins and minerals, particularly vitamin C from the beans and potatoes.
Alergens
This recipe contains dairy (sour cream) and pork (bacon), so it may not be suitable for those with dairy or pork allergies.
Summary
Green Bean Soup is a nutritious and delicious dish that is rich in carbohydrates, fats, vitamins, and minerals. It is a great option for a comforting meal.
Summary
Green Bean Soup is a classic Luxembourgish dish that is both delicious and nutritious. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Green Bean Soup, or as we call it in Luxembourg, Bou'neschlupp. It was a chilly autumn day, and my dear Aunt Greta had invited me over for a warm meal. As soon as I walked into her cozy kitchen, I was greeted by the most amazing aroma of simmering vegetables and spices.
Aunt Greta was a master in the kitchen, and she took great pride in her cooking. She had learned the art of making Bou'neschlupp from her own mother, who had passed down the recipe through generations. As I watched her deftly chop the fresh green beans and potatoes, I knew that I had to learn how to make this delicious soup myself.
I asked Aunt Greta if she would be willing to teach me her secret recipe, and she smiled warmly and agreed. She explained that Bou'neschlupp was a traditional Luxembourgish dish, made with simple ingredients but bursting with flavor. The key, she said, was to use the freshest vegetables and to let the soup simmer slowly to allow the flavors to meld together.
As we cooked together, Aunt Greta shared stories of her own childhood and how she had learned to cook from her mother. She told me about the importance of using local, seasonal ingredients and how each family had their own unique twist on the recipe for Bou'neschlupp. I listened intently, soaking up every bit of wisdom she had to offer.
After a few hours of chopping, stirring, and simmering, the soup was finally ready. Aunt Greta ladled out steaming bowls of Bou'neschlupp and we sat down at her kitchen table to enjoy our meal. The soup was rich and hearty, with the perfect balance of flavors from the fresh green beans, potatoes, and herbs.
As I savored each spoonful, I knew that this recipe was something special. It was more than just a soup – it was a connection to my family's past, a way to honor my heritage and keep our traditions alive. I asked Aunt Greta if I could write down the recipe so that I could make it for my own family, and she happily agreed.
Over the years, I have made Bou'neschlupp countless times, perfecting the recipe and adding my own touches here and there. I have shared it with friends and loved ones, passing on the tradition of this delicious soup to the next generation.
Every time I make Bou'neschlupp, I am reminded of that day in Aunt Greta's kitchen, of the warmth and love that went into every pot of soup she made. I am grateful for the lessons she taught me and the memories we shared together. And I am proud to carry on the tradition of making this beloved dish, knowing that it will always be a part of my family's story.
Categories
| Bacon Recipes | German Recipes | Potato Recipes | Wax Bean Recipes |