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Soup

Jenny Lind Soup

A light soup made with pearl sago, cream, egg yolks, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jenny Lind Soup

Ingredients

Directions

Prepare the sago

  1. Wash the sago thoroughly.

  2. Simmer the sago in water until transparent and tender.

Finish the soup

  1. Mix the sago into boiling stock or broth along with the cream.

  2. Stir in the yolks one by one, mixing them with a small amount of broth in a teacup before adding to the soup.

  3. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + vealtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pearl sago
Swells and turns soft and translucent, giving the soup its body and chewy texture.
Egg yolks
Enrich the broth and thicken it slightly when gently heated, adding richness.
Cream
Adds richness and a smooth, mellow body to the soup.

The step that matters

Stirring in the yolks. Egg yolks can scramble into specks if added directly to hot liquid. Mixing them first with a little warm broth in a teacup tempers them, so they blend smoothly and thicken the soup evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More sago soup recipes

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