Ingredients with Measurements:
- 1 pound fresh green beans, trimmed and chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup heavy cream
- Croutons, for serving
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the green beans, vegetable broth, water, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the green beans are tender.
3. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the heavy cream and heat through.
5. Serve hot with croutons.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 14g
Protein: 3g
Sodium: 670mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Fresh green beans can be substituted with frozen green beans.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced potatoes for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to trim the ends of the green beans before chopping.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a soup bowl with croutons on top.
Garnishes:
Croutons, chopped fresh herbs, grated Parmesan cheese.
Pairings:
Crusty bread, salad, grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, mashed potatoes, rice pilaf.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out. If it is too thin, simmer for a few more minutes to reduce it.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bouneschlupp is a traditional Luxembourgish soup made with green beans, potatoes, and bacon.
Flavor profiles:
Creamy, savory, slightly sweet.
Serving suggestions:
Serve as a starter or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Luxembourg
Taste: Savory, Herby, Earthy, Rich, Comforting