Jenny Lind's soup
| Type | Soup |
|---|---|
| Main ingredients | Rutabaga, chicken stock, roux, Gruyère cheese, sage, egg yolks, heavy cream, egg whites |
Jenny Lind soup is a soup named for popular 19th-century singer Jenny Lind.[1] It is typically a thick mixture with the consistency of wallpaper paste.
The dish is made from mashed rutabaga or sago,[1] chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks,[1] and heavy cream,[1] and topped with beaten egg whites. (This topping, unfamiliar to many, is a common tradition in French cuisine de famille, as it uses up the whites left over from using the yolks as a thickener).
In popular culture
Leopold Bloom, a character in James Joyce's Ulysses, fantasizes about it while lunching in the Ormond: "Jenny Lind soup: stock, sage, raw eggs, half-pint of cream. For creamy dreamy."
See also
References
- ^ a b c d Rumble, V.R. (2009). Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated Publishers. ISBN 978-0-7864-5390-0. Retrieved January 24, 2015.
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Further reading
- Croly, J.C. (1866). Jennie June's American Cookery Book. American News Company. p. 31. Retrieved January 24, 2015.
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