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#cleverkachen
Bouneschlupp
Shopping List
The quantities below cover the base recipe and both remix recipes, serving 2 people each time.
Buy
- 375 g French beans
- 2 potatoes (approx. 180 g)
- 2 Mettwurscht sausages
- 100 ml cream
- 200 g quick-cook macaroni (3-5 min.)
- 100 g mini mozzarella balls
Pantry Staples
- 70 g butter
- 3 tbsp flour
- 1 bay leaf
- 1 large onion
- 1 small garlic clove
- Vegetable stock cubes for 1,5 liters
- 4 tsp summer savoury (Bounekraitchen)
- 2 tsp curry powder
- Salt and black pepper
Use Up
- 30 g Parmesan or leftover hard cheese
- 2 slices stale or frozen bread (approx. 60 g)
- A handful of wilted or frozen parsley or coriander
Easy Swaps
- Parmesan → any leftover hard cheese
- Parsley → coriander
- Cream → sour cream, crème fraîche, cream cheese
- Stale bread → frozen bread (defrosted)
Base Recipe: Bouneschlupp
Makes 6 portions
- 1 large onion 375 g French beans
- 2 waxy potatoes (180 g)
- 45 g butter
- 3 tbsp flour
- 1,5 l vegetable stock, hot
- 1 bay leaf 3 tsp summer savoury (Bounekraitchen)
- 1 Mettwurscht sausage
- 300 ml water
Peel and finely chop the onion.
Trim the beans and cut into bite-sized pieces. Peel the potatoes 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 almost cooked through.
Meanwhile, cut the Mettwurscht sausage into slices.
After 10 minutes, add the Mettwurscht slices and cook for another 5 minutes.
Remove and discard the bay leaf before continuing.
Day 1: Bouneschlupp
Distribute two portions of soup between 2 plates – making sure to serve all the Mettwurscht slices – and serve with a dash of cream.
Let the remaining soup fully cool, fill into a container with a lid and store (up to three days) in the fridge for the two remix recipes.
Remix 1: Bouneschlupp-Pasta
Serves 2
- 2 portions leftover Bouneschlupp (approx. 600 g)
- 200 g quick-cook macaroni (3–5 minutes cooking time)
- 1 tsp summer savoury (Bounekraitchen)
- 1 Mettwurscht
- 60 ml cream 30 g Parmesan or leftover cheese, grated
- 100 g mini mozzarella balls
Bring the Bouneschlupp with the extra teaspoon of summer savoury to the boil. Add the macaroni and 300 ml boiling water, so the pasta is just covered. Simmer without a lid for approx. 5 minutes, stirring regularly, until the pasta is cooked and most of the liquid has been absorbed.
Meanwhile, cut the Mettwurscht into quarters and fry in a frying pan without oil until lightly browned.
Once the pasta is cooked, stir through the cream and the grated cheese and cook for another minute. Take off the heat, fold through the mozzarella balls and divide between two plates.
Top with the crispy Mettwurscht and serve.
#CleverKachen Tip:
Leftover pieces of cheese are perfect for recipes like this. Simply grate whatever cheese you have left in the fridge instead of opening a new block. You can also grate leftover cheese and freeze it, ready to use straight from the freezer in pasta dishes, soups and gratins.
Remix 2: Curried Soup with Garlic Croutons
Serves 2
- 2 portions leftover Bouneschlupp (approx. 600 ml)
- 2 tsp curry powder
- a handful of wilted or frozen coriander or parsley, chopped
- 40 ml cream
For the garlic croutons:
- 2 slices of stale bread (approx. 60 g)
- 40 g butter 1 small garlic clove, crushed
Preheat the oven to 180 °C fan.
Cut the bread into small cubes of approx. 1 cm and put in a bowl.
In a small saucepan, melt the butter with the crushed garlic, then pour over the bread cubes. Season with salt and toss until evenly coated, then spread the bread cubes out on a baking tray.
Bake for 8 minutes, turning once halfway through, until crisp and golden.
Put the leftover Bouneschlupp in a saucepan on the hob, stir two teaspoons of curry powder through and heat until warmed through. Add most of the herbs and blend with a stick blender until the soup is completely smooth.
Stir through the cream, then season to taste.
Divide the soup between two bowls, top with the garlic croutons and some more herbs and serve.
#CleverKachen Tips:
- Stale bread doesn’t need to go in the bin. Turn it into crispy croutons for soups and salads instead.
- Don’t throw away wilted herbs. Chop and freeze them before they spoil, then add them straight from the freezer to soups, sauces and pasta dishes whenever you need them.
