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
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
Further reading
- Croly, J.C. (1866). Jennie June's American Cookery Book. American News Company. Retrieved January 24, 2015.
This article is issued from Wikipedia - version of the 10/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.