Bouneschlupp (Green Beans Soup)

Ingredients:

450g green beans, ends trimmed and cut into bite-sized pieces
2 medium waxy potatoes, peeled and diced
4 pieces of thickly-sliced bacon, diced
1.5l cold water
1 medium carrot, scraped and finely diced
1 large shallot, finely diced
2 garlic cloves, minced
salt and freshly-ground black pepper, to taste
3 tbsp sour cream
2 tbsp chives, minced
non-spicy German-style sausage (optional)

Method:

In a heavy-based metal casserole (or Dutch oven) fry the bacon pieces over medium heat until brown and crisp. If using sausage add at this point and fry until browned. Remove the meat with a slotted spoon and keep the fat in the pan.

Add the carrots and shallot, and fry gently for about 4 minutes, or until translucent. Add the garlic at the end of this cooking time and stir to combine. Now add the beans. Pour in the cold water then bring to a boil, reduce to a simmer and secure the lid (this should be tight-fitting). Stir in about half the bacon (reserve the remainder) and cook for 30 minutes.

Now add the potatoes, return to a simmer and cook, covered, for a further 40 minutes (or until the potatoes are tender). Adjust the seasonings to taste.

Take off the heat then stir in the sausage (if using) and allow to heat through. Just before serving stir in the sour cream. Remove the sausage from the soup and slice thinly. Ladle the soup into bowls, top with the sliced sausage, reserved bacon and chives. Accompany with crusty bread.