Entree: Luxembourg – National Cuisine – Bouneschlupp (Green bean soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 oz (170 g) smoked bacon (lardons), diced
- 1 smoked ham hock, approx. 12 oz (340 g)
- 1 lb (450 g) green beans, trimmed and cut into 1-inch (2–3 cm) pieces
- 1 lb (450 g) waxy potatoes, peeled and diced into 1/2–3/4-inch (1–2 cm) cubes
- 1 medium onion, approx. 110 g, finely chopped
- 1 clove garlic, minced
- 6 cups (1.5 L) chicken or vegetable stock
- 2 tbsp (30 g) butter or vegetable oil
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 small sprig fresh thyme
- 1–1 1/2 tsp (6–9 g) salt, to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 cup (120 ml) heavy cream (optional, for finishing)

Instructions

1. In a large heavy pot or Dutch oven over medium heat, melt the butter or warm the oil. Add the diced bacon and cook until fat renders and pieces are browned, about 6–8 minutes. Remove and set aside, leaving the fat in the pot.
2. Add the ham hock to the pot and brown briefly on all sides for flavor, 3–4 minutes. Remove the ham hock and set aside with the bacon.
3. In the remaining fat, sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
4. Return the ham hock and browned bacon to the pot. Add the diced potatoes, bay leaf, thyme, and the stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until potatoes are nearly tender.
5. Add the trimmed green beans and continue simmering for another 12–15 minutes, until the beans and potatoes are tender but beans still hold their shape.
6. Remove the ham hock to a cutting board. Shred the meat from the bone, discarding skin and bone, and return the shredded meat to the pot. Stir to combine.
7. Season the soup with salt and pepper to taste. If using, stir in the heavy cream and warm through for 2–3 minutes without boiling.
8. Remove the bay leaf, sprinkle with chopped fresh parsley, and serve hot with crusty bread.