La recette du Bouneschlupp par l'Ambassadeur du Luxembourg au Portugal

Peel and cut 1 kg of potatoes into small cubes.

Prepare the vegetable broth in a pot.

Add the potato cubes to the pot with the vegetable broth.

Add green beans and carrots to the pot.

Cover the ingredients with enough broth and bring to a boil.

Cook until the potatoes are well cooked and starting to disintegrate.

Slice the smoked sausages into small rounds.

In a separate pan, melt butter over low heat to prepare a roux.

Add flour to the melted butter and mix until well combined, cooking until it starts to take on a light color.

Check the consistency of the potatoes; they should be soft enough to mash.

Mash the potatoes in the pot to thicken the soup.

Incorporate the roux into the soup and stir to combine, ensuring there are no lumps.

Taste the soup and adjust seasoning with salt and savory as needed.

Add the sliced sausages to the soup and heat through.

Chop fresh parsley and add it to the soup before serving.

Serve the soup hot, optionally with a white wine from Luxembourg.

Equipment Needed

Dietary

Allergens