Green Bean Soup Bouneschlupp Recipes

Steps:

• 1. Wash beans and cut in 1/2 inch pieces
• 2. Wash leek, peel carrots and celeriac
• 3. Dice leek, carrots and celeriac
• 4. Put beans, diced leek, carrots and celeriac into the broth and bring to a boil
• 5. Peel and dice potatoes
• 6. After 30 minutes, add potatoes, bacon and sausages to the soup and cook until potatoes are soft
• 7. Season with salt and pepper to taste (if at all necessary since the bacon and sausages already are salty)
• 8. Serve hot, you can also serve it with a dollop of sour cream

Steps:

• Put 2c sliced green or wax beans and 1c diced potatoes and chopped onion into a soup pot.
• Cover with water and boil until soft.
• Fry 4 slices of bacon and add bacon bits and fat to soup.
• Add about ½ pint of cream and simmer (sour cream is even more delicious).
• Some people like to add a "Mettwurscht" (sausage) to their "Bou'neschlupp"
• Add salt & pepper to taste.

Steps:

• 1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
• 2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
• 3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
• 4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
• 5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
• 6. Before serving, remove the cloves and bay leaf.

Steps:

• 1. Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
• 2. Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
• 3. Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
• 4. Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet potato. Simmer for 15-20 minutes until beans are tender.
• 5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
• 6. Remove bay leaf and cloves before serving.