Light Bouneschlupp

📝 Ingredients

• 600 g frozen green beans
• 800 g potatoes (6 medium, about 130 g each)
• 2 leeks (about 150 g each once trimmed)
• 1 brown onion (about 120 g each)
• 390 g poultry sausages (1 packet)
• 150 g turkey lardons (1 pack)
• 1 chicken stock cube + 1.2 l hot water
• 4 tbsp light cream, 12% fat (60 ml)
• 1 tsp rapeseed oil
• 1 tsp dried thyme + 1 bay leaf
• Salt, black pepper

🍴 Utensils

• Large stockpot or casserole dish
• Peeler
• Cutting board and knife
• Wooden spoon
• Ladle

📖 Steps

1. Peel the potatoes and cut them into 1.5 cm dice. Peel and slice the onion. Split the leeks in half lengthways, rinse them under the tap, separating the leaves to wash out any soil, then slice into 1 cm half-moons.
2. Heat the oil in the stockpot over a medium heat and brown the lardons for 3 minutes, stirring. Add the onion and leeks and sweat them for 5 minutes over a medium-low heat, until tender and translucent, without browning.
3. Add the potatoes, the still-frozen green beans, the thyme and bay leaf. Crumble the stock cube over the top and pour in the hot water: the vegetables should be just covered. Bring to the boil over a high heat.
4. Reduce to a medium-low heat, cover with the lid slightly ajar and simmer gently for 10 minutes. Prick the sausages 3 or 4 times with a fork so they don't burst, then drop them whole into the soup.
5. Continue to simmer gently for 12 minutes, until the potatoes crush easily against the side of the pot with a spoon. Lift out the sausages with the ladle, cut them into 1 cm slices on the chopping board and return them to the stockpot.
6. Remove the bay leaf. Crush about ten potato cubes against the side of the stockpot with the back of the ladle: they naturally thicken the broth, as in the traditional recipe, with no need to blend.
7. Off the heat, stir in the light cream. Taste before adding salt, as the stock, lardons and sausages are already salty, then season generously with pepper and leave to rest for 2 minutes.
8. Serve piping hot in shallow bowls. The soup keeps for 3 days in the fridge and thickens as it cools: add a little water when reheating it over a low heat.