bouillon
UK[ˈbuːjɒ̃]US[ˈbʊlˌjɑn]
n
a clear seasoned broth made by simmering meat, fish, or vegetables.
Etymology
the word bouillon entered english in the 17th century, borrowed directly from the french word 'bouillon', meaning 'broth' or 'liquid that bubbles up'. this french term derives from the verb 'bouillir', meaning 'to boil', which itself originates from the latin verb 'bullire', 'to bubble, boil'. the latin term is an offshoot of 'bulla', meaning 'bubble'. the semantic journey is vividly direct: from the concept of a bubble, to the action of boiling, and finally to the name for the clear, boiled liquid itself, capturing the essence of its preparation.
Analysis
this word is a loanword from french. it is not productively segmented using english morphemes.
Examples
the recipe starts by making a rich beef bouillon.
she sipped the hot chicken bouillon to soothe her throat.
for a quick soup base, dissolve a bouillon cube in boiling water.