Luxembourgish Bouneschlupp
A green bean and potato soup with smoked sausage, lightly thickened with flour and finished with crème fraîche. Servings and times are estimates.
Bouneschlupp is a soup associated with Luxembourgish cuisine, with variations that may include other vegetables or sausages. This version uses green beans, potato, smoked sausage, and crème fraîche; the yield and timings are estimates for these quantities.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Crème fraîche
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Green beans, Potato, Onion, Butter, Flour, Vegetable stock, Bay leaf, Savory, Mettwurst sausages, Fresh parsley.
Method
- 01
Prepare the vegetables
Peel and finely chop the onion. Wash the green beans and cut them into 2–3 cm pieces. Peel the potato and cut it into approximately 1 cm cubes.
Ready to continue when: The onion is finely chopped, and the potato and beans are cut into evenly sized pieces.
15 min - 02
Cook the onion and thicken the base
Melt the butter in a pot over medium heat. Add the onion and cook for about 4 minutes, stirring, until tender and translucent but not browned. Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the hot vegetable stock while stirring to prevent lumps.
Ready to continue when: The onion is tender and translucent, and the stock is incorporated with no visible lumps.
5 min - 03
Cook the vegetables
Add the green beans, potato, bay leaf, and savory. Bring the soup to a boil, then cover the pot and simmer for about 10 minutes, or until the vegetables are tender.
Ready to continue when: A fork passes easily through the potato and beans, but they still hold their shape.
10 min - 04
Add the sausage and finish
Add the sliced Mettwurst sausages and cook for 5 more minutes. Remove the bay leaf, stir in the crème fraîche, and mix. Serve the soup hot with chopped fresh parsley on top.
Ready to continue when: The sausage is hot, the crème fraîche is blended in, and the parsley is scattered over the served soup.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Nutritional composition and antioxidant properties of mediterranean diet traditional recipes: MEDIET4ALL project | OpenAlex openalex.org/W4416733036
- Traditional Luxembourg food recipes and culinary culture of the Grand Duchy — Luxtoday.lu luxtoday.lu/en/knowledge/luxembourg-traditional-recipes
- International Cooking: Food from Luxembourg - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-luxembourg/
- Top 10 iconic dishes that define Luxembourg Cuisine | Limitless all.accor.com/a/en/limitless/thematics/food-drink/your-guide-to-luxembourg-cuisine.html
- - YouTube www.youtube.com/watch?v=DQFYX32bdSY
- Luxembourg Food: Top 27 Dishes - TasteAtlas www.tasteatlas.com/best-rated-dishes-in-luxembourg
- Cuisine of Luxembourg - Wikipedia en.wikipedia.org/wiki/Cuisine_of_Luxembourg
- Luxembourg’s specialities | hu Birkelt village birkelt.huopenair.com/experiences/luxembourgs-specialities-and-where-to-enjoy-them
- El Toque de CaNela: GROMPEREKICHELCHER - Luxemburgo recetasmanny.blogspot.com/2016/11/grompereichelcher-cocinas-del-mundo.html
- La cocina de Mar: COCINAS DEL MUNDO - LUXEMBURGO BOU'NESCHLUPP la-cocina-de-mar.blogspot.com/2016/11/cocinas-del-mundo-luxemburgo.html
- Gastronomía de Luxemburgo - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Luxemburgo
- Comida famosa de Luxemburgo: Platos tradicionales y dónde probarlos - Luxembourg Food Tour luxembourgfoodtours.com/es/famous-local-food/
- Comida típica de Luxemburgo: 15 platos que no te puedes perder bloudit.com/comida-tipica-luxemburgo/
State: Published after documentary validation; no “Tested” label is shown.