Member Gus Maikish remembered some fantastic Burgenland recipes in an old issue of Gourmet Magazine. After some intrepid detective work he managed to locate the issue on eBay, and we now have a number of recipes from the article Gourmet Holidays: Austria's Burgenland. The article was written by Lillian Langseth-Christiansen with photographs by Ronny Jacques. This first one sounds really delicious!


BURRI SUPPE / PANNONIAN LEEK SOUP
(Gourmet Magazine ),
  suggested by BB member Gus Maikish)

Ingredients:
  • 1 stick (1/2 cup, 8 Tbsp.) plus 1 Tbsp. unsalted butter, divided 6 Tbsp. and 3 Tbsp. (see below)
  • 6 Tbsp. unsalted butter (see above)
  • 10 large or 12 medium leeks, split lengthwise, washed well, and sliced (about 10 cups)
  • 1/3 cup all-purpose flour
  • 4 cups brown stock or canned beef broth
  • 6 slices of Canadian bacon, chopped
  • 3 Tbsp. unsalted butter (see above)
  • 4 slices of homemade-type white bread, crusts removed, and the bread cut into 1/2-inch square croutons
  • 1/4 cup heavy cream
  • 1 tsp. paprika (preferably sweet Hungarian)
  • 1/2 tsp. dried basil, crumbled
  • 1/2 tsp. dried marjoram, crumbled
  • salt as needed
  • pepper as needed
  • 3 Tbsp. snipped fresh chives
  • 1/4 cup sour cream
(continued on page 2)
Preparation:

In a large kettle cook the leeks in 6 tablespoons of butter, covered, over moderately low heat, stirring occasionally, until they are just tender.
Add the flour, and cook the mixture, stirring, for 3 minutes.
Stir in the stock, bring the mixture to a boil, stirring, and simmer it, covered, stirring occasionally, for 45 minutes.

While the mixture is simmering, in a heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.

Add the remaining 3 tablespoons of butter to the skillet, heat the fat until the foam subsides, and in it cook the bread, stirring, until it is golden brown.
Transfer the croutons with a slotted spoon to paper towels to drain.

Add to the kettle the cream, the paprika, the basil, the marjoram, and salt and pepper to taste, stirring.

Divide the soup among 6 heated bowls. The croutons, bacon and chives can be added to the surface of the soup at the discretion of the chef and/or diner, and a dollop of sour cream can be added for additional flavor.

Notes:
Makes about 7 cups, serving 6.