Zucchini Soup and Soufflés

Peel zucchini with a potato peeler. Set peel aside and cut zucchini into cubes.

Melt 1 tablespoon butter in a soup pot. Add onion and cook gently until translucent. Add garlic, stir briefly, then add chopped zucchini. Cook for about 4–5 minutes, until zucchini cubes turn golden.

Sprinkle fennel seeds on top of zucchini and add stock to the pot. Cover, lower heat, and cook for about 20 minutes.

While soup cooks, prepare the soufflé baguettes. Chop zucchini peel and purée in the food processor. Add grated Parmesan to the mixture and adjust seasoning with salt and pepper.

Preheat oven to 220ºC (430ºF).

Melt remaining 2 tablespoons butter in a large frying pan. Toast thick baguette slices in butter until nicely golden on both sides. Set aside.

Separate egg yolk from egg white. Set egg yolk aside for later and beat egg white with a pinch of salt until stiff. Gently fold stiff egg white in the zucchini-cheese mixture. Spread mixture on top of the roasted baguette slices. Place the slices on a baking tray and bake for about 10 minutes, until soufflés are nicely puffed.

Meanwhile, purée the soup. Whisk a ladle of the soup with the egg yolk until smooth. Add this mixture in a slow stream to the soup, whisking as you add. Adjust seasoning with salt and pepper.

Pour soup into bowls and place one slice of baguette on top. Serve immediately—you will not want your baguette to become soggy.