Bouneschlupp

Ingredients10

• green beans500 g
• waxy potatoes400 g
• onion1
• smoked bacon150 g
• meat or vegetable stock1.2 L
• fresh cream100 ml
• butter20 g
• salt1 tsp
• black pepper1/2 tsp
• fresh parsley2 tbsp

Method

1. Trim the green beans and cut them into short pieces. Peel the potatoes and dice them. Peel and finely chop the onion. Dice the bacon.
2. Melt the butter in a large pot over medium heat. Add the bacon and onion and cook until the onion is soft and the bacon has rendered some fat.
3. Add the potatoes and green beans, then pour in the stock. Season with salt and pepper.
4. Bring to a boil, then reduce the heat and simmer uncovered for about 25 to 30 minutes, until the beans and potatoes are tender.
5. Stir in the cream and heat gently for a few minutes without boiling. Taste and adjust the seasoning.
6. Ladle into bowls and finish with chopped parsley.