Jenny Lind Soup
|Main ingredients||Rutabaga, chicken stock, roux, Gruyère cheese, sage, egg yolks, heavy cream, egg whites|
The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, 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
- 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.
- Croly, J.C. (1866). Jennie June's American Cookery Book. American News Company. p. 31. Retrieved January 24, 2015.