a light baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients.
2.
a similar dish made with fruit juices, chocolate, vanilla, etc., and served as dessert.
adjective
3.
Also, souf·fléed.puffed up; made light, as by beating and cooking.
verb (used with object)
4.
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: 1805–15; < French, noun use of past participle of souffler to blow, puff < Latinsufflāre to breathe on, blow on