Ingredients with Measurements:
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 2 cups potatoes, peeled and diced
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- 1/4 cup sour cream (optional)
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until translucent.
2. Add the green beans and broth, bring to a boil, and then reduce heat to a simmer.
3. Add the potatoes and cook until tender, about 15-20 minutes.
4. Add the spinach and cook until wilted, about 3-5 minutes.
5. Using an immersion blender or transferring to a regular blender, blend the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream (optional).
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 178
- Fat: 7g
- Carbohydrates: 25g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- Green beans can be substituted with frozen or canned green beans.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced carrots or celery for extra vegetables.
- Use vegetable broth for a vegetarian version.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or milk.
- For a chunkier soup, blend only half of the soup and leave the other half as is.
- Serve with crusty bread for dipping.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a swirl of sour cream on top.
- Garnish with chopped fresh herbs such as parsley or chives.
Garnishes:
- Sour cream
- Chopped fresh herbs
- Croutons
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure all vegetables are thoroughly washed before using.
- 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
- Earthy
- Creamy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as a starter for a multi-course meal.
Related Categories
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Region: Luxembourg
Taste: Savory, Earthy, Comforting, Hearty, Herbaceous