Green Bean Soup | Bouneschlupp

As a teenager in Luxembourg, I never really thought about high class cuisine. We spent a lot of time over at Quick, the aptly named fast food place. If we weren’t there, we were eating a the local pizzeria, bar, or patisserie. It’s a shame, really, because the world’s first and only female winner of the Bocuse d’Or, a highly competitive culinary competition, is from Luxembourg and has two restaurants right around the corner from where we hung out. Talk about missed opportunities. The chef’s name is Lea Linster and her impeccable dishes show that country food can be just as classy as city food. As I watched her speak about this traditional green bean soup, I knew I had to try it. With a few simple flourishes, she turns a country-bumpkin dish into something I’d be willing to serve at any dinner party. Especially because she insists on inlcuding the same special ingredient I do: lots of love. Serves 4-6 Ingredients 1 1/2 pounds fresh green beans, diced (about 5 cups) 1 onion, diced 1 …