Bouneschlupp

Rinse the green beans, trim the ends and cut into 2–3 cm pieces. Peel the potatoes and dice them into roughly 2 cm cubes, then finely chop the onion.

Melt the butter in a large pot over medium heat. Add the onion and sauté for 4 minutes until translucent, then add the diced smoked bacon and cook for another 3–4 minutes.

Stir in the wheat flour, mix it with the fat and cook for 1 minute without letting it brown. Gradually pour in the water, stirring constantly, to form a smooth, lump-free base.

Add the potatoes, cover the pot and simmer gently for 10 minutes.

Add the green beans and savory, cover again and cook for another 20–25 minutes, until the potatoes and beans are tender but the beans still hold their shape.

Separately, heat the Mettwurst sausages in a small amount of water for 10–15 minutes, then slice them into rounds. Add the rounds to the soup and heat through for 5 minutes.

Stir in the cream, season with salt, black pepper and nutmeg, warm through for 2–3 minutes without letting it boil hard, and serve hot.