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1
Peel zucchini with a potato peeler. Set peel aside and cut zucchini into cubes.
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2
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.
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3
Sprinkle fennel seeds on top of zucchini and add stock to the pot. Cover, lower heat, and cook for about 20 minutes.
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4
While soup cooks, prepare the souffle baguettes. Chop zucchini peel and puree in the food processor. Add grated Parmesan to the mixture and adjust seasoning with salt and pepper.
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5
Preheat oven to 220u00b0C (430u00b0F).
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6
Melt remaining 2 tablespoons butter in a large frying pan. Toast thick baguette slices in butter until nicely golden on both sides. Set aside.
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7
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 souffles are nicely puffed.
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8
Meanwhile, puree 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.
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9
Pour soup into bowls and place one slice of baguette on top. Serve immediately-you will not want your baguette to become soggy.
