Luxembourg Potato Soup Gromperenzopp Recipes

LUXEMBOURG POTATO SOUP (GROMPERENZOPP)

Steps:

• Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
• In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
• Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
• Cook 30 minutes so that potatoes and leeks are very soft.
• Strain mixture through a sieve or put through a food mill, and return to pot.
• Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
• Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
• Season with salt and pepper; garnish with parsley if desired.
• Add salt and pepper and finely chopped parsley if desired.

BOUNESCHLUPP (GREEN BEAN AND POTATO SOUP)

Steps:

• 1. Clean beans and leeks and wash well, peel and wash potatoes, slice sausage.
• 2. Halve the leek lengthwise and cut the white part into fine strips. Cut the beans into approximately 1 inch pieces. Finely grate the russet potato.
• 3. Heat the oil at medium temperature in a large stock pot and lightly sauté the leek strips. Add the sliced sausage and sauté for another 1-2 minutes.
• 4. Add the broth, bay leaf and cloves (in a tea ball or similar to make it easier to remove later), add the beans and the finely grated potato. Simmer for 15-20 minutes until beans are tender.
• 5. Then add the diced potatoes, cut into 1/2 inch cubes, the sausages and summer savory to the soup and simmer for another 10 minutes. Gently, stir in the sour cream or creme fraiche. Finally, season with salt, pepper and fresh grated nutmeg.
• 6. Before serving, remove the cloves and bay leaf.