souffle
UK[ˈsuːfleɪ]US[suːˈfleɪ]
n
a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweet dessert.
Etymology
the word 'souffle' is a direct borrowing from the french past participle 'soufflé', meaning 'blown' or 'puffed up', which itself derives from the verb 'souffler', meaning 'to blow'. this french verb originates from the latin 'sufflare', a compound of 'sub-' (under, from below) and 'flare' (to blow). the culinary term entered english in the early 19th century, perfectly capturing the essence of the dish: a light, airy creation that is literally 'puffed up' by the steam from beaten egg whites during baking. the semantic journey is direct, moving from the literal act of blowing to describing the characteristic inflated texture of the food.
Analysis
this word is a loanword from french. it is not productively segmented into meaningful morphemes in english based on its current spelling.
Examples
the chocolate souffle rose beautifully in the oven but collapsed soon after being served.
for a sophisticated starter, she prepared a delicate cheese souffle.
mastering a perfect souffle is considered a test of a cook's skill.