I heard about bouneschlupp, a green bean soup hailing from Luxembourg, from my friend Juli. (She inspires me a lot in the kitchen, can you tell?) The first thing that came to mind when I heard the name is that it sounds like bone slurp, so I assumed it was a bone broth type thing, but nope.
It is a name meaning bean soup in Luxembourgish, which I didn't know was its own language until I was doing research for this post. It's kind of weird in my opinion that one of the smallest countries in the world (with only 2500 square kilometers) with only 600,000 residents has its own language. Luxembourgish is a Germanic language, but bean soup in German would be called bohnensuppe, and in Dutch, which is the closest language to Luxembourgish, bonen soep, so this bouneschlupp name is something unique to this tiny area of Europe. But I digress, kinda. I like nerding out on languages.
Though I based this soup off of various versions of bouneschlupp that I saw, it is in no way authentic, for two main reasons. Number one is that bouneschlupp pretty much always has bacon or sausage or both in it. That is basically the main reason that this is not bouneschlupp, it is vegetarian. The second reason is that the spice that very often gives bouneschlupp its flavor is summer savory, which I don't have, so I didn't use it. I used smoked paprika to give it the smokey bacon flavor, and I used consomme soup mix
This, therefore, is just inspired by bouneschlupp and it tastes great and is worth sharing, even if it isn't authentic. Feel free to play around with it to make adjustments to suit what is in your house or what your family likes to make it yours.
1 tablespoon butter
1 medium onion
3-4 medium potatoes, approximately 4 cups diced potatoes
1/2 cup celery including leaves
1/2 cup chopped carrots
7 cups boiling water
2 bay leaves
5 cups frozen green beans
1 tablespoon salt or to taste
1 teaspoon smoked paprika
1 tablespoon chicken or beef flavored soup mix or to taste
1. Melt your butter in a pot.
2. Mince your onion and saute in the melted butter.
3. Dice potatoes, celery, and carrots and add it to the pot with the water and bay leaves and boil until soft.
4. Add the rest of the ingredients other than the sour cream and adjust to taste.
5. Serve hot with a dollop of sour cream.
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