Zucchini and Lettuce Soup with Pesto

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

1. Set a Dutch oven or large saucepan over medium heat and melt the butter. Stir in the onion, celery, and carrot, then add salt and pepper. Cook, stirring now and then, until the vegetables are soft but have not taken on color, about 8 minutes.
2. Add the coriander, fennel seed, and rice, and cook while stirring until the mixture smells toasty and aromatic, about 2 minutes. Stir in the zucchini. Add the lettuce by the handful, mixing as it wilts, until all of it has made its way into the pot.
3. Add the bay leaves and heavy cream, then pour in enough water to cover the vegetables, about 2 quarts/1.9L. Season again with salt and pepper. Bring the pot to a boil, lower the heat to a gentle simmer, and cook, stirring occasionally, until the rice is tender, 10 to 15 minutes. Stir in the basil and lemon zest.
4. In batches, ladle the soup into a blender jar. Begin blending on low speed, then slowly work up to high. Blend until the soup is completely smooth and creamy, about 1 minute. Transfer the blended soup to a clean pot, then blend the remaining soup the same way. Taste and adjust with more salt and pepper if needed.
5. Serve the soup with a generous dollop of pesto stirred into each bowl.