Bouneschlupp (Luxembourgish Green Bean, Potato & Smoky Bacon/Mushroom Cream Soup) – Authentic Luxembourg Recipe
Luxembourg’s beloved national green bean soup perfumed with aromatic summer savory (Bohnenkraut).
- Country of Origin
- 🇱🇺 Luxembourg (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Crisp-tender snapped green beans, Cubed waxy potatoes, Smoky bacon (or smoked tofu) and carrots, Sarriette (summer savory), Fresh parsley
Ingredients for Bouneschlupp (Luxembourgish Green Bean, Potato & Smoky Bacon/Mushroom Cream Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-tender snapped green beans, prepped into bite-sized pieces
- 1.5 cups cubed waxy potatoes, washed and trimmed
- 1 cup smoky bacon (or smoked tofu) and carrots
- 1 medium onion and 3 cloves garlic, finely minced with sarriette (summer savory)
- 1.5 tbsp traditional Luxembourg seasoning (fresh parsley, cream swirl, onions)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sarriette (summer savory) for 3–4 minutes until fragrant.
- Stir in fresh parsley, cream swirl, onions and toast for 45 seconds to release the essential oils of Luxembourg's kitchen.
- Add crisp-tender snapped green beans and cubed waxy potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in smoky bacon (or smoked tofu) and carrots, adjust seasoning, and ladle steaming hot into deep bowls.