Zucchini and Spinach Soup with Barley Coriander and Watercress
Ingredients
- ½ cup pearled barley
- Kosher salt
- 3 tablespoons chives (finely chopped)
- Freshly ground pepper
- 1 ½ teaspoons coriander seeds
- 2 tablespoons unsalted butter
- 2 tablespoons grapeseed or canola oil
- ½ cup shallots (thinly sliced)
- 2 pounds zucchini (halved lengthwise and thinly sliced crosswise)
- 2 bay leaves
- ½ cup baby spinach (lightly packed)
- ¼ cup parsley leaves (lightly packed)
- ¼ cup plain whole milk yogurt
- 4 ounces watercress (thick stems discarded)
- 2 teaspoons extra-virgin olive oil
- Finely grated lemon zest (for garnish)
Instructions
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