This is probably the most Luxembourgish dish that exists. It is usually made with cream and bacon, which have been replaced with oat cream and smoked tofu for the vegan version which tastes at least as good as the traditional one. The vegan version is also much healthier due to the reduced fat content, and is therefore a well balanced meal. The secret ingredient in the soup is the dried savory which is absolutely crucial for the taste.
Preparation Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Servings: 4 people
Ingredients
150 g leek
550 g green beans
400 g potatoes
45 g margarine
45 g flour
2 litres vegetable stock
200 g smoked tofu
200 ml oat cream
2 tsp dried savory
2 bay leaves
salt
pepper
Method
1. Finely chop the leek.
2. Cut the beans into 2 cm long pieces. Peel the potatoes and cut them into small cubes.
3. Heat the margarine in a large pot and fry the leek for 3 minutes, add the flour while stirring and fry for another minutes. Gradually add the vegetable stock and keep stirring to avoid lumps.
4. Add the beans, potatoes, dried savory and bay leaves. Let simmer for 15-20 minutes until the potatoes are soft.
5. Meanwhile cut the tofu into cubes and fry with olive oil until it is slightly crispy. Save for later.
6. When the potatoes are soft, add the oat cuisine and let simmer for another 3-5 minutes. Season with salt and pepper and add the smoked tofu.
Enjoy!