2 syllables: Souf, fle. Stress on fle.
soo-FLAY
/suˈfleɪ/
Souffle is pronounced soo-FLAY (/suˈfleɪ/). It has two syllables (Souf-fle), with the stress on "fle". Souffle is a light, airy baked dessert or dish, typically made by folding beaten egg whites into a flavored base and baking until risen. In English, the word refers to both sweet and savory preparations, often served as a delicate, pale-pink or golden puff with a soft interior. The term also conveys a genteel culinary technique and refined presentation.
nounSouffle is a light, airy baked dessert or dish, typically made by folding beaten egg whites into a flavored base and baking until risen. In English, the word refers to both sweet and savory preparations, often served as a delicate, pale-pink or golden puff with a soft interior. The term also conveys a genteel culinary technique and refined presentation.
"She served a delicate chocolate souffle for dessert, its surface lightly browned and puffed."
"The chef explained how to fold the whipped egg whites to keep the souffle airy."
"He watched the souffle rise perfectly in the oven, then gently released it onto a warm plate."
Pronounce it as SOO-fluh in US and UK English, with the main stress on the first syllable. IPA: US /ˈsuː.flə/, UK /ˈsuː.frə/ (often /ˈsuː.fleɪ/ in some contexts), AU /ˈsuː.flə/. The initial /suː/ sounds like “sue,” and the second syllable is a weak, schwa-like /lə/ or /rə/ depending on speaker and register. Focus on maintaining a light, rapid second syllable and avoid turning it into a heavy “flee” sound.”,
Common mistakes include turning the second syllable into a strong /fleɪ/ or /flee/ sound, effectively saying /ˈsuː.fleɪ/ or /ˈsuː.ˈfləɪ/. Another error is reducing the first syllable’s length, saying /ˈsu/ or /ˈsuː/ too abruptly, which can sound clipped. To correct, keep the second syllable short and schwa-like, and maintain a crisp but not heavy /ˈsuː/ with a relaxed jaw. Practice with minimal pairs like ‘soo’ and ‘fla’ while maintaining air flow from the oral cavity.”,
US: /ˈsuː.flə/ with a clean /ə/; UK: often /ˈsuː.frə/ where the second syllable is a schwa or reduced /ə/; AU: /ˈsuː.flə/ similar to US but with Australian vowel quality, slightly more centralized /ə/. Rhoticity is generally present in US and AU; UK speakers may be non-rhotic in some varieties but still pronounce the second syllable as a weak vowel. In all, the key is the first syllable held as /suː/ and a lighter second syllable, not a hard /fleɪ/.”,
Difficulties include keeping the first syllable long and stressed while making the second syllable a quick, muted /lə/ or /rə/ without adding an extra syllable. The French origin adds a subtle /e/ that English speakers often skip or misplace. The presence of a silent-like final vowel in some contexts (souf-flé vs. souf-flə) can confuse. Mastery comes from consolidating the air flow, not forcing the mouth to close too early, and using a light, final /ə/ sound.
Soufflé has a simple vowel nucleus in English, with /uː/ in the first syllable and a reduced /ə/ in the second. There is no nasal in standard English pronunciation, unlike some French pronunciations that may carry a nasal vowel in certain contexts. The second syllable is not a separate nasal sound; keep it as a quick, soft schwa or /ə/ sound. IPA references help you confirm the exact vowels for your accent.
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Souffle originates from the French verb souffler, meaning to blow or puff. The form soufflé first appeared in French culinary writing of the 18th century, reflecting the technique of inflating a base with air from whipped egg whites. The root souffler itself traces to the Latin word subflare, combining sub- (under) with flare (to breathe or blow). In English-speaking kitchens, the accent fell on the second syllable in casual usage (so-FLEH), while classical French pronunciation keeps the stress on the final -lé. The word entered English in the 19th century as French cuisine gained popularity, especially in high-end restaurants and domestic dining. Over time, soufflé broadened from a dessert to savory dishes as chefs adopted airy, soufflé-like textures across courses, maintaining the core technique of aeration through whipped egg whites and careful folding to preserve volume. Modern usage often specifies the flavor (chocolate soufflé, cheese soufflé) and occasionally the serving style (individual ramekins, shared plates). First known English attestations appear in 19th-century culinary glossaries, with the spelling Soufflé adopting the accent in French loanword usage. In contemporary English, the word has become a benchmark term for delicate, risen dishes and is commonly discussed in culinary media, recipe instructions, and cooking tutorials.
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💡 These words have similar meanings to "Souffle" and can often be used interchangeably.
🔄 These words have opposite meanings to "Souffle" and show contrast in usage.
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Words that rhyme with "Souffle"
-fle sounds
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