Serves 4 – Prep 30 minutes
A luxembourgish classic
400g French beans
1 large potato
2 tbsp flour
1.5l vegetable stock, hot
1 bay leaf
1 tsp summer savoury
2 Mettwurscht sausages
Peel and finely chop the onion.
Trim the French beans and cut into bite-sized pieces. Peel the potato and cut into 1 cm cubes. Set aside.
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.
Bring to the boil, cover and simmer for 10 minutes, until the vegetables are cooked through.
Meanwhile, slice the Mettwurscht sausages.
After 10 minutes, add the Mettwurscht slices and cook for another 5 minutes.
Stir through the cream and distribute the soup between four plates, serve immediately.