Zucchini and Lettuce Soup With Pesto Recipe

Directions

1. 1.

   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.

2. 2.

   Add bay leaves and heavy cream, then add enough water to cover all of the vegetables (about 2 quarts/1.9L). 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.

3. 3.

   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.

4. 4.

   Serve soup with a generous dollop of pesto stirred into each bowl.