Ingredients with Measurements:
- 1 pound dried green beans
- 6 cups water
- 1 onion, chopped
- 4 slices bacon, chopped
- 2 potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the dried green beans and place them in a large pot with 6 cups of water. Bring to a boil and then reduce heat to low. Cover and simmer for 1 hour.
2. In a separate pan, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
3. Add the chopped onion to the pan with the bacon grease and cook until softened.
4. Add the diced potatoes, salt, and black pepper to the pot with the green beans. Simmer for an additional 20 minutes or until the potatoes are tender.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Add the cooked bacon, sautéed onions, heavy cream, and butter to the soup. Stir until well combined.
7. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 330
Fat: 20g
Carbohydrates: 28g
Protein: 10g
Sodium: 650mg
Fiber: 9g
Substitutions for ingredients:
- Fresh green beans can be used instead of dried green beans.
- Half-and-half can be used instead of heavy cream.
- Margarine can be used instead of butter.
Variations:
- Add chopped carrots and celery to the soup for added flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Soak the dried green beans overnight to reduce cooking time.
- Use an immersion blender for easier blending and less mess.
- Add more or less cream depending on your preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh parsley.
Garnishes:
- Crispy bacon bits
- Chopped fresh parsley
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for longer to reduce the liquid.
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 and potatoes.
Flavor profiles:
Savory, creamy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a starter.
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Region: Luxembourg