Best Luxembourg Potato Soup Gromperenzopp Recipes

Luxembourg Potato Soup (Gromperenzopp) image

Provided by threeovens

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -5 leeks, washed and chopped (1 1/2 cups)
2 tablespoons butter, divided
4 -5 potatoes, peeled and diced (3 1/2 cups)
3 cups water, boiling
3 cups milk
2 egg yolks
1/2 cup cream or 1/2 cup sour cream
salt & freshly ground black pepper
fresh parsley, for garnish (optional)

Steps:

Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
Cook 30 minutes so that potatoes and leeks are very soft.
Strain mixture through a sieve or put through a food mill, and return to pot.
Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
Season with salt and pepper; garnish with parsley if desired.
Add salt and pepper and finely chopped parsley if desired.

Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 14.4, Cholesterol 168.4, Sodium 178.5, Carbohydrate 59.5, Fiber 6.3, Sugar 5.2, Protein 13.6

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.

Bouneschlupp (Green Bean Soup from Luxembourg) image

Provided by Marion Wilting

Time 1h30m

Number Of Ingredients 10

Steps:

1. Wash beans and cut in 1/2 inch pieces
2. Wash leek, peel carrots and celeriac
3. Dice leek, carrots and celeriac
4. Put beans, diced leek, carrots and celeriac into the broth and bring to a boil
5. Peel and dice potatoes
6. After 30 minutes, add potatoes, bacon and sausages to the soup and cook until potatoes are soft
7. Season with salt and pepper to taste (if at all necessary since the bacon and sausages already are salty)
8. Serve hot, you can also serve it with a dollop of sour cream