Green Bean Soup (Bouneschlupp)

JanaBy Jana      

October 19, 2014

Green Bean Soup (Bouneschlupp) 5 5 1

With a few simple flourishes, we turn a country-bumpkin dish into something we'd be willing to serve at any dinner party. Especially because we insist on including the same special ingredient: lots of love!

  • Prep: 1 hr
  • Cook: 45 mins
  • 1 hr

    45 mins

    1 hr 45 mins

  • Yields: Serves 4-6


1The first step? Chop a mountain of veggies.

2Don’t be scared by the celeriac. Just cut off the gnarliness and cube the pretty white insides.

3Now, melt the butter in a large pot and whisk in the flour, until a smooth paste forms (a light roux) – cook for about a minute. Do not let color.

4Whisk in the water, a little at a time, so as to avoid lumps. Start with 6 cups. You can add more at the end if you’d like a thinner broth.

5Now, add all ingredients except for the potatoes and the garnish. Bring to a simmer and cook 20 minutes.

6Meanwhile, take a stroll on a quiet road in Luxembourg’s countryside. Go in the winter or the summer, the choice is yours.

7When you get home, add the cubed potatoes and continue cooking until tender.

8Garnish with the sausage and… plenty of crumbled bacon


1 1/2 pounds fresh green beans, diced (about 5 cups)

1 onion, diced

1 small leek, sliced and rinsed

1/2 cup celeriac, peeled and diced (or substitute celery)

2 Tbsp butter

2 Tbsp flour

6-7 cups of cold water, or as needed

Salt and pepper

2 cups diced yellow potatoes, (about 3)

Garnishes (to taste):

sour cream

bacon, cooked, then chopped or crumbled

Cooked, sliced German sausage (preferably spicy). Smoked sausage works well, too.


1 Review


October 19, 2014

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