Bouneschlupp (Green bean soup): Difference between revisions
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This is a traditional [[Soup|soup]] from Luxembourg which is also eaten in the adjoining regions of [[Belgium]] and [[Germany]]. | |||
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|DatePublished=20th December 2016 | |DatePublished=20th December 2016 | ||
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|TotalCalories = 1935 | |TotalCalories = 1935 | ||
|PortionCalories = 483 | |PortionCalories = 483 | ||
|Image = [[Image:Bouneschlupp Green bean soup recipe.jpg|alt=Electus]] | |Image = [[Image:Bouneschlupp Green bean soup recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Rich soup</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Especially like the bacon Julia!</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
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[[Category:Boiled or simmered|Bean soup]] | [[Category:Boiled or simmered|Bean soup]] | ||
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Latest revision as of 18:15, 26 February 2022
This is a traditional soup from Luxembourg which is also eaten in the adjoining regions of Belgium and Germany.
| Bouneschlupp (Green bean soup) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 483 |
| Ready in: | 1 hour, 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour, 5 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th December 2016 |
|
Best recipe reviewRich soup 4.7/5 Especially like the bacon Julia! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30g butter
- 2 onions, peeled and finely chopped
- 4 rashers of bacon
- 2 soup spoons flour
- 1 litre hot stock
- 500g French beans, topped and tailed and cut into pieces
- 3 potatoes, peeled and chopped into smallish pieces
- 2 sprigs chervil
- Seasoning
- 2 tablespoons Sour cream
Method
- Melt the butter in a heavy bottomed pan.
- Add the onions and bacon and sauté until the onion are soft.
- Stir and the flour and gently cook for about 4 minutes - do not allow to burn.
- Gradually stir in the hot stock, ensuring there are no lumps.
- Add the beans and chervil and simmer for 45 minutes.
- Add the potatoes and season lightly.
- Simmer for a further 15 minutes, or until the potatoes are cooked.
- Adjust seasoning.
- Serve with the sour cream.
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