Ingredients with Measurements:
- 2 cups dried white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 6 cups vegetable broth
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 apple, peeled and diced
- 1/2 cup raisins
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Soak the dried white beans in water overnight.
2. Drain the beans and rinse them under cold water.
3. In a large pot, sauté the chopped onion and minced garlic in butter until translucent.
4. Add the soaked beans and vegetable broth to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
6. Add the diced potatoes, carrots, and celery to the pot and continue to simmer for 30 minutes.
7. Using an immersion blender or a blender, puree the soup until smooth.
8. Add the diced apple and raisins to the pot and simmer for an additional 10 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Fat: 4g
- Carbohydrates: 54g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- White beans can be substituted with navy beans or cannellini beans.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Butter can be substituted with olive oil or vegetable oil.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a splash of cream or coconut milk for a creamier texture.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time.
- Use an immersion blender for easier and safer blending.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream or yogurt on top.
Garnishes:
- Fresh parsley or cilantro
- Croutons
- Bacon bits
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight to reduce the risk of food poisoning.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Bouneschlupp is a traditional Luxembourgish soup made with green beans and potatoes.
Flavor profiles:
- Savory, slightly sweet, and creamy.
Serving suggestions:
- Serve as a main dish or as a starter.
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Region: Luxembourg