Serves 4 – Prep 30 minutes
A luxembourgish classic
Ingredients
1
onion
400g French beans
1 large potato
2 tbsp flour
1.5l vegetable stock, hot
1 bay leaf
1 tsp summer savoury
2 Mettwurscht sausages
400g French beans
1 large potato
2 tbsp flour
1.5l vegetable stock, hot
1 bay leaf
1 tsp summer savoury
2 Mettwurscht sausages
Recipe steps
1
Peel and finely chop the onion.
2
Trim the French beans and cut into bite-sized pieces. Peel the potato and cut into 1 cm cubes. Set aside.
3
Melt the butter in a large saucepan and fry the onion for 4 minutes until soft. Add the flour and fry for another minute, then add the vegetable stock, beans and potatoes with the bay leaf and summer savoury.
4
Bring to the boil, cover and simmer for 10 minutes, until the vegetables are cooked through.
5
Meanwhile, slice the Mettwurscht sausages.
6
After 10 minutes, add the Mettwurscht slices and cook for another 5 minutes.
7
Stir through the cream and distribute the soup between four plates, serve immediately.
This recipe was created by Anne’s Kitchen
.