Tailored to showcase the dishes that define Luxembourg’s culinary heritage, the Tastes of Luxembourg series aims to bring Luxembourgish cuisine into the homes of the country’s large expat community.
Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.
This month were are cooking Bouneschlupp, which is the most beloved Luxembourgish soup. It’s a hearty 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 use two types of beans and keep the broth quite light.
Serves 4 –Prep 30'
1 small onion 250g French beans
1 potato
20g butter
2 tbsp flour
1l vegetable stock, hot
1 bay leaf 2 tsp summer savoury (Bounekräitchen)
2 Mettwurscht sausages
cream, to serve
Peel and finely chop the onion.
Trim the French beans and the runner beans and cut into bite-sized pieces. Peel the potatoes 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.
Distribute the soup between four plates and serve with a dash of cream.
