Weird Word Wednesdays: Avgolemono, vichyssoise and roux

For today’s Weird Word Wednesday, let’s look at three words related to food and cooking soups or sauces: Avgolemono, vichyssoise and roux.

Here’s what www.merriam-webster says about these tasty words:

Pronunciation: [ˌäv-gō-ˈle-mə-(ˌ)nō ]

Part of speech: Noun

Definition: A soup or sauce made with chicken stock, egg yolks and lemon juice.

Language origin: Modern Greek First known use: 1950

Pronunciation: [ ˌvi-shē-ˈswäz ]

Part of speech: Noun

Definition: A soup typically made of pureed leeks or onions and potatoes, cream and chicken stock and usually served cold.

Language origin: French First known use: 1935

“Vichyssoise.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/vichyssoise. Accessed 14 Dec. 2021.

Pronunciation: [ ˈrüz ]

Part of speech: Noun

Definition: A cooked mixture of flour and fat used as a thickening agent in a soup or a sauce.

Language origin: French First known use: 1793

“Roux.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/roux. Accessed 14 Dec. 2021.