LUXEMBOURG POTATO SOUP (GROMPERENZOPP)
Make and share this Luxembourg Potato Soup (Gromperenzopp) recipe from Food.com.
Provided by threeovens
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
- In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
- Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
- Cook 30 minutes so that potatoes and leeks are very soft.
- Strain mixture through a sieve or put through a food mill, and return to pot.
- Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
- Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
- Season with salt and pepper; garnish with parsley if desired.
- Add salt and pepper and finely chopped parsley if desired.
Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 14.4, Cholesterol 168.4, Sodium 178.5, Carbohydrate 59.5, Fiber 6.3, Sugar 5.2, Protein 13.6
BOUNESCHLUPP (GREEN BEAN AND POTATO SOUP)
Luxembourg shares German and French cultures and cuisines. This is a popular soup with evidence from both. Serve with crusty bread or potato pancakes (if you are ok with more potatoes!)
Provided by Carolyn Haas
Categories Other Soups
Time 40m
Number Of Ingredients 13
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.
GREEN BEAN SOUP - BOU'NESCHLUPP
Make and share this Green Bean Soup - Bou'neschlupp recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 274.3, Fat 22.6, SaturatedFat 13, Cholesterol 72.8, Sodium 94.1, Carbohydrate 15.6, Fiber 2.9, Sugar 3.7, Protein 4.4
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