Zucchini and Lettuce Soup With Pesto Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped
2 medium stalks celery, chopped
1 large carrot, chopped
Kosher salt and freshly ground black pepper
1 teaspoon whole coriander seed
1/2 teaspoon fennel seed
1/4 cup dry rice
1 pound zucchini, split in half lengthwise and cut into 1/2-inch pieces
6 ounces lettuce or spinach, washed
2 bay leaves
1/2 cup heavy cream
1/4 cup roughly chopped fresh basil leaves
1 teaspoon fresh lemon zest
To Serve:
1 recipe pesto
Directions
Melt butter in a large saucepan or Dutch oven over medium heat. Add onion, celery, and carrot and season with salt and pepper. Cook, stirring, until vegetables are softened but not browned, about 8 minutes. Add coriander, fennel seed, and rice and cook, stirring, until fragrant, about 2 minutes. Add zucchini and stir to combine. Add lettuce, a handful at a time, stirring until wilted, until all the lettuce is incorporated. Add bay leaves and heavy cream, then add enough water to cover all of the vegetables . Season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until rice is tender, 10 to 15 minutes. Stir in basil and lemon zest. Working in batches, transfer soup to the jar of a blender. Start blender on low speed and gradually increase to high. Continue blending until completely smooth and creamy, about 1 minute. Pour into a clean pot and repeat with remaining soup. Season soup to taste with more salt and pepper as necessary. Serve soup with a generous dollop of pesto stirred into each bowl.