It started as a really normal, everyday creamed soup… it ended being one of the best soups I have ever made.
I made lots of zucchini soups in the past and they were all good, but this one is simply special. I wanted something a bit out of the ordinary and found this recipe in a thin book featuring oven recipes, a book I have had for about 10 years, a book out of which I have never ever cooked a recipe (Aufläufe & Gratins von Moewig).
What captured my attention were the zucchini-soufflé-baguettes floating on top of the soup and made out of cheese (of course), egg white and the zucchini skin. I can tell you this right from the start: they are unbelievable! The vibrant green, the airiness of the mixture, the wonderful taste of cheese in combination with the earthiness of the zucchini peel… And everything on top of a hot, crunchy, buttery baguette slice.
But the good things do not stop here. Just as good as the soufflés was the soup. Its distinctiveness is due to the use of fennel seeds. I have fennel seeds in my spices collection, but use them actually rather seldom. I had my doubts about using them this time as well, I was afraid they would be too domineering and that that would stop my children from eating the soup. But I was so wrong! The fennel seeds are really domineering but it is a wonderful domination, they make the soup sweet and aromatic and so much better than any other zucchini soup I had before. And the kids loved it! Well, the soup at least, they wouldn’t even taste the soufflés, they were way too green for them. But we weren’t very sad about that, my husband and I, this way we each had an extra soufflé slice to enjoy. 🙂
- 500 g/ 18 oz zucchini
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons butter
- 1 teaspoon fennel seeds
- 1 liter/ 4 cups good meat or vegetable broth
- 4 thick slices baguette
- 1 fresh egg
- 30 g/ ⅓ cup Parmesan, freshly grated
- Peel the zucchini with a potato peeler. Set the peel aside and cube the zucchini. Chop the onion and the garlic cloves very finely.
- 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.
- Sprinkle the fennel seeds on top of the zucchini and give the meat or vegetable stock to the pot. Cover, lower the heat and cook for about 20 minutes.
- While the soup cooks prepare the soufflé baguettes. Chop the zucchini peel and purée it the food processor. Add the grated Parmesan to the mixture and adjust the taste with salt and pepper.
- Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
- Melt 2 tablespoons butter in a large frying pan. Roast the thick baguette slices in the butter until nicely golden on both sides. Set aside.
- 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.
- 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.
- 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.