Zucchini and Lettuce Soup With Pesto Recipe
Ingredients (16)
- 2 tablespoons (30g) unsalted butter
- 1 medium onion, chopped (about 6 ounces; 170g)
- 2 medium stalks celery, chopped (about 4 ounces; 130g)
- 1 large carrot, chopped (about 4 ounces; 130g)
- Kosher salt and freshly ground black pepper
- 1 teaspoon (about 3g) whole coriander seed
- 1/2 teaspoon (about 2g) fennel seed
- 1/4 cup dry rice (about 1 1/2 ounces; 50g)
- 1 pound zucchini, split in half lengthwise and cut into 1/2-inch pieces (about 2 large zucchini; 450g)
- 6 ounces lettuce or spinach, washed (about 6 cups packed leaves)
- 2 bay leaves
- 1/2 cup (120ml) heavy cream
- 1/4 cup roughly chopped fresh basil leaves (1/4 ounce; about 7g)
- 1 teaspoon (about 3g) fresh lemon zest
- To Serve:
- 1 recipe pesto
Directions
Learn how to make this recipe at Serious Eats