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"Must be abstemious to sing," Bloom thinks, lunching in the Ormond and listening to Si Dedalus, Stephen's father, singing. "Jenny Lind soup: stock, sage, raw eggs, half-pint of cream. For creamy dreamy."
--James Joyce, Ulysses

I had to make it to believe it. Not as bad as I thought, but not exactly the "creamy dreamy" that Bloom rhapsodizes. In fact, decidedly looking like wall paper paste--and it's just plain odd to have plain whipped egg white on top, nothwithstanding its roots in French cuisine de famille. Savory, pleasantly thick, a little goes a long way. Serve hot to 4 people as a first course.

• ¼ cup diced rutabaga
• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup chicken stock
• 4 ounces Gruyère cheese, grated
• ¼ teaspoon sage, crumbled
• ½ cup heavy cream, heated
• salt and white pepper
• 1 egg, separated, with egg white whipped to stiff peaks

Garnish: stiffly beaten egg whites

Stew the rutabaga in water until completely soft, then mash completely.

Melt the butter in a saucepan, stir in the flour, and cook into a roux for several minutes. Whisk in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.

Whip the egg whites and set aside.

When about ready to serve, whisk the cheese, rutabaga, and sage into the soup. Cook over medium heat for a couple minutes, then remove from heat and stir in the heated cream. Season to taste. Last, whisk in the egg yolk and pour into soup plates, topping with a spoonful of the beaten egg whites.