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.

Jenny Lind Soup
TypeSoup
Main ingredientsRutabaga, chicken stock, roux, Gruyère cheese, sage, egg yolks, heavy cream, egg whites

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).

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."

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gollark: It's similar logic, run backward.
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gollark: Pascal's Mugging: someone comes up to you and says "give me £100 or I will eternally torture you and 10000 copies of you". Now, obviously, this is quite implausible. But it's a finite chance of an infinitely bad outcome, versus losing that finite amount of money, so you should do it, right?
gollark: I'm not a negative utilitarian, so no.

See also

References
  1. 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.CS1 maint: ref=harv (link)

Further reading


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