Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 leeks, sliced
- 4 carrots, peeled and chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked white beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and carrots and cook until softened, about 10 minutes.
3. Add the garlic and cook for another minute.
4. Add the soaked white beans, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender.
5. Remove the bay leaves and use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 44g
Protein: 13g
Fiber: 12g
Substitutions for ingredients:
- You can use any type of white beans in this recipe.
- You can substitute chicken or beef broth for the vegetable broth if you prefer.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use different herbs such as thyme or rosemary to flavor the soup.
- Add cooked bacon or ham for a meaty version of the soup.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to puree the soup right in the pot for easier cleanup.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
Garnishes:
Chopped fresh parsley or chives, croutons, or a drizzle of olive oil.
Pairings:
Serve with a side salad or a slice of crusty bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer it for a bit longer to reduce the liquid.
Food safety advice:
Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
Bouneschlupp is a traditional Luxembourgish soup made with green beans. This version uses white beans instead and adds carrots and leeks for extra flavor.
Flavor profiles:
This soup is hearty and comforting, with a creamy texture and savory flavor.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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