BELGIUM FRANCE LUXEMBOURG GERMANY
The origins and contents of this enigmatic soup are disputed between Luxembourg and its neighbours in Gaume, Lorraine and Saarland who all claim it as one of their traditional dishes. What is not disputed is the method. Whether the ingredients include leeks or onions, mettwürst or smoked bacon, more or less green beans and cream or no cream, this is a slow soup. The use of mettwürst is not sacroscant, other regional sausages are also favoured. Like many of the traditional dishes of Luxembourg, this is a bean and sausage soup, simply made.
- 2 litres water
- 500 g green beans, cut into small pieces
- 500 g leeks / onions, sliced thin
- 500 g potatoes, cubed small
- 4 mettwürst / sausage
- 30 ml olive oil
- 10 g black pepper
- 5 g salt
In a large pot sweat the leeks or onions in the oil covered over a low heat for 15 minutes. Add the beans and potatoes and sausages whole, coat in the mixture, then add the water and seasonings. Cook over a low heat covered for 30 minutes, remove the sausages, leave to cool a little, then cut into thick slices. Remove some of the soup, blend and pour back into the pot with the sausage slices. Cook for an hour.
Smoked Bacon Version
- 3 litres water
- 800 g beans, cut into small pieces
- 300 g potatoes, cubed small
- 200 g onions, chopped
- 200 g smoked bacon, cut into cubes
- 150 ml cream
- 120 g savory (optional)
- 50 g butter
- 5 g black pepper
- 5 g salt
In a large pot brown the bacon in the butter over a low heat, add the onions and sweat covered for 15 minutes. Add the savory and seasonings, sweat for 5 minutes, add the beans and water, cooked for 45 minutes. Add the potatoes, cook for 15 minutes, add the cream and check the seasonings.