Zucchini and Lettuce Soup With Pesto Recipe

By
j .吴克群删ez-Alt
Kenji Lopez Alt
j .吴克群删ez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
20160809-zucchini-lettuce-soup-pesto-2.jpg
Pesto is the not-so-secret flavor bomb in this soup. j .吴克群删ez-Alt

Why It Works

  • Rice thickens the soup without muting its flavor.
  • 香蒜沙司前增加了更多风味的大震动erving.

After coming home to a late-summer glut of garden produce, with a container full of pesto and a pile of zucchini and lettuce at my disposal, I did the only reasonable thing and put them all together. The result is this creamy, bright summer soup, packed with flavor from a dollop of pesto stirred into it just before serving.

Recipe Facts

4

(1)

Active:30 mins
Total:40 mins
Serves:6 to 8 servings

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  • 2tablespoons(30g)unsalted butter

  • 1mediumonion, chopped (about 6 ounces; 170g)

  • 2 medium stalkscelery, chopped(约4盎司;130g)

  • 1 largecarrot, chopped(约4盎司;130g)

  • Kosher saltand freshly ground black pepper

  • 1teaspoon(about 3g)whole coriander seed

  • 1/2teaspoon(about 2g)fennel seed

  • 1/4cupdry rice(about 1 1/2 ounces; 50g)

  • 1poundzucchini, split in half lengthwise and cut into 1/2-inch pieces (about 2 large zucchini; 450g)

  • 6盎司lettuceor spinach, washed (about 6 cups packed leaves)

  • 2bay leaves

  • 1/2cup(120ml)heavy cream

  • 1/4cuproughly chopped fresh basil leaves(1/4 ounce; about 7g)

  • 1teaspoon(about 3g)fresh lemon zest

To Serve:

Directions

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

Special Equipment

Blender

This Recipe Appears In

Nutrition Facts(per serving)
187 Calories
14g Fat
13g Carbs
4g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 187
% Daily Value*
Total Fat14g 18%
Saturated Fat 6g 32%
Cholesterol28mg 9%
Sodium321mg 14%
Total Carbohydrate13g 5%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein4g
Vitamin C 12mg 60%
Calcium 81mg 6%
Iron 1mg 6%
Potassium 376mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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