vichyssoise

I don't want you to cite it either, bilby.

At least he didn't specify minestrone or wonton soup.

Used as a euphemism for ejaculate in a snigger-snigger passage from one of Clive James' books. I really don't want to cite it :-/

mmm... :)

Guybrush Threepwood
     Hey... Ah... How's the stew tonight?

Bartender
     Stew?
     How gauche!
     We only serve gourmet chilled soups here.
     In fact, our new cook has been working all day on a very special vichyssoise.
     Let me go see how he's doing.
(Bartender EXITS into the kitchen, but can be heard through the door.)
     How's the vichyssoise, Bernard?

Cook
     Excellent, sir. Won't you have a taste?

Bartender
     I think I will...
     OH MY GOD!!!
     What kind of demented recipe book are you using?!?

Guybrush Threepwood
     Hee, hee hee!

Bartender
     You're fired!

Cook
     But sir!

Bartender
     Out!
     Get out of my sight!
(Cook ENTERS from the kitchen with dripping hands, runs through the dining room, and EXITS)
     This is the most disgusting, filthy mess I've ever seen in my life!
     Look at all the hair!
     And what's this stuff!
     How am I ever going to get rid of this junk?
(Bartender ENTERS carrying a bowl and sets it before Guybrush.)
     Well, here's your soup.

Guybrush Threepwood
     Uh...
     ...I'm really not that hungry anymore.

In the 2000 book "Kitchen Confidential" by chef Anthony Bourdain, he tells a tale of his first transatlantic voyage on the Queen Mary at the age of 9, when he first discovered this "delightfully cool, tasty liquid". And from there on, vichyssoise is referred to as the catalyst of his lifelong passion for food.