Jenny Lind Soup

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Jenny Lind Soup
Type Soup
Main ingredients Rutabaga, chicken stock, roux, Gruyère cheese, sage, egg yolks, heavy cream, egg whites
Cookbook: Jenny Lind Soup  Media: Jenny Lind Soup

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 latter 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[edit]

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[edit]


  1. ^ 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. 

Further reading[edit]