paprika and bacon roux for soup
My very elderly mother is widely known among friends and family for her marvelous soups, which she made the way my grandmother and her mother (a chef in pre-WWI-Budapest) made theirs. Whether they were potato, green bean, bean, or something else, they were all thickened with a roux that began with bacon, then chopped onions sauteed in the bacon fat until translucent, then sweet paprika, and flour cooked quite a while into a roux. A ladle of liquid from whatever soup would be added and smoothed out, and then it would be returned to the soup kettle to thicken. Finally, some cream or half and half would be added. Has anyone ever heard of this type of roux and if so, have any proportions to work from? My mom always worked by feel, and I can reproduce it, but it doesn't taste the same.:( She is Serbian (first generation) but always called the family cooking "central European."