Zucchini and Lettuce Soup With Pesto Recipe

Ingredients

• 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

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