Zucchini Soup And Soufflés

1. 1

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

2. 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.

3. 3

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

4. 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.

5. 5

   Preheat oven to 220u00b0C (430u00b0F).

6. 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.

7. 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.

8. 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.

9. 9

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

* Per serving · 4 servings · Values may vary.