Best Bouneschlupp Green Bean And Potato Soup Recipes

Bouneschlupp (Green Bean and Potato Soup) image

Provided by Carolyn Haas

Time 40m

Number Of Ingredients 13

1 lb fresh green beans
4 medium red potatoes
1 large russet potato (for thickening)
2 small leeks
1 Tbsp vegetable oil
4-6 oz mettwurst (smoked pork sausage) sliced
2 qt broth, beef or vegetable
1 bay leaf
1 tsp whole cloves
2 tsp dried summer savory
salt and pepper, to taste
freshly ground nutmeg, to taste
1/2 c sour cream or creme fraiche

Steps:

1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
6. Before serving, remove the cloves and bay leaf.

Green Bean and Potato Soup Lite - Bouneschlupp image

Provided by Carolyn Haas

Time 40m

Number Of Ingredients 13

1/2 lb green beans (or yellow beans)
1 medium red potato
1 medium russet potato (baking potato)
1 leek or 1/2 medium onion
cooking spray
4-6 oz smoked turkey or chicken sausage
1 qt water
4 tsp beef or vegetable bouillon
1 bay leaf
1/2 tsp whole cloves
1 tsp dried summer savory
salt, pepper, nutmeg to taste
1/4 c light sour cream or fat free plain yogurt (optional)

Steps:

1. Clean beans and leeks, if using, and wash well, peel and wash potatoes, slice sausage. If using onion, peel.
2. Halve the leek lengthwise and cut the white part into fine strips or quarter onion and cut into fine slices. Cut the beans into approximately 1 inch pieces. Finely grate or mince the russet potato.
3. Spray and heat a large stock pot at medium temperature and lightly sauté the leek/ onion for a few minutes.
4. Add the water, bouillon, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated or minced russet potato. Simmer for 15-20 minutes until beans are tender.
5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the light sour cream or yogurt, if using. Finally, season with salt, pepper and fresh grated nutmeg.
6. Remove bay leaf and cloves before serving.