Ingredients with Measurements:
- 1 lb. dried green beans
- 2 tbsp. butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 apples, peeled and chopped
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
- Chopped parsley for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Soak the dried green beans in water overnight or for at least 8 hours.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped onion and garlic and sauté until softened.
4. Add the chopped carrots and apples and sauté for another 5 minutes.
5. Drain the soaked green beans and add them to the pot.
6. Add the vegetable broth and bay leaf and bring to a boil.
7. Reduce heat and let simmer for 30-40 minutes, or until the green beans are tender.
8. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
9. Add salt and pepper to taste.
10. Stir in the heavy cream and heat until warmed through.
11. Serve hot with chopped parsley as garnish.
- Time:
Preparation time: 10 minutes + soaking time
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Bring to a boil and then simmer for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 18g
- Carbohydrates: 28g
- Protein: 7g
Substitutions for ingredients:
- Dried green beans can be substituted with fresh or frozen green beans.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced potatoes for a heartier soup.
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
Tips and tricks:
- Soaking the dried green beans overnight will help them cook faster and more evenly.
- Use an immersion blender for easier blending and less mess.
- Adjust the consistency of the soup by adding more or less vegetable broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until warmed through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream or croutons on top.
Garnishes:
- Chopped parsley or chives
- Croutons
- Sour cream
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to soak the dried green beans for at least 8 hours to ensure they are fully hydrated and safe to eat.
Food history:
- Bouneschlupp is a traditional Luxembourgish soup made with green beans and potatoes.
Flavor profiles:
- Creamy, savory, slightly sweet
Serving suggestions:
- Serve hot as a comforting meal on a chilly day.
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Region: Luxembourg