Author Notes
Velvety zucchini soup and roasted baguette slices topped with zucchini peel-Parmesan soufflés. Recipe adapted from a German cookbook:
Aufläufe & Gratins von Moewig —adinab
Ingredients
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18 ounces
zucchini
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1
onion
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2
garlic cloves
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3 tablespoons
butter
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2 teaspoons
fennel seeds
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4 cups
good vegetable or meat broth
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4
slices baguette, thick
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1
egg
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1/3 cup
Parmesan
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salt
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pepper
Directions
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Peel the zucchini with a potato peeler. Set the peel aside and cube the zucchini. Chop the onion and the garlic cloves very finely.
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Melt 1 tablespoon butter in a soup pot. Add the onion and cook gently until translucent. Add the garlic, stir shortly, then add the chopped zucchini. Cook for about 4-5 minutes, until the zucchini cubes turn golden.
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Separate the egg yolk from the egg white. Set the egg yolk aside for later and beat the egg white with a pinch of salt until stiff. Gently fold the stiff egg white in the zucchini-cheese mixture. Spread the mixture on top of the roasted baguette slices, place the slices on a baking tray and bake the baguettes for about 10 minutes until the soufflés are nicely puffed.
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Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
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In the meanwhile finish the soup. Purée the soup. Whisk a ladle of the soup with the egg yolk until smooth. Give this mixture in a slow stream to the soup while whisking all the time. Adjust the taste with salt and pepper.
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Pour the soup into the bowl and place one piece of the baguette on top. Serve immediately, you will not want your baguette to become soggy.
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