Jenny Lind Soup

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Jenny Lind Soup
Main ingredientsRutabaga, 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[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]