- a light baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients.
- a similar dish made with fruit juices, chocolate, vanilla, etc., and served as dessert.
- Also souf·fléed. puffed up; made light, as by beating and cooking.
- to make (food) puffed up and light, as by beating and cooking, adding stiffly beaten egg whites, etc.; make resemble a soufflé: to soufflé leftover mashed potatoes.
Origin of soufflé
1805–15; < French, noun use of past participle of souffler to blow, puff < Latin sufflāre to breathe on, blow on
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
- a very light fluffy dish made with egg yolks and stiffly beaten egg whites combined with cheese, fish, etc
- a similar sweet or savoury cold dish, set with gelatine
- made light and puffy, as by beating and cooking
Word Origin for soufflé
C19: from French, from souffler to blow, from Latin sufflāre
- med a blowing sound or murmur heard in auscultation
Word Origin for souffle
C19: from French, from souffler to blow
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Online Etymology Dictionary, © 2010 Douglas Harper
- A soft blowing sound heard on auscultation.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.