Zucchini-Buttermilk Soup with Watercress Pesto

Zucchini-Buttermilk Soup with Watercress Pesto
Photo by Karry Hosford

Ingredients

  • ½ cup chopped leek
  • 1 ½ teaspoons extravirgin olive oil
  • ½ teaspoon salt
  • Pesto:
  • ½ cup chopped celery
  • Cooking spray
  • 1 ½ teaspoons extravirgin olive oil
  • + 25 more ingredients
    • Pesto:
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 tablespoon fresh lemon juice
    • 1 to 2 tablespoons water
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 cup fat-free buttermilk
    • ½ cup watercress leaves
    • 1 tablespoon pine nuts
    • ½ cup chopped celery
    • 1 cup fat-free buttermilk
    • ½ cup chopped leek
    • 1 tablespoon fresh lemon juice
    • 5 cups chopped zucchini (about 1 1/4 pounds)
    • 5 cups chopped zucchini (about 1 1/4 pounds)
    • 2 tablespoons grated fresh Parmesan cheese
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • 1 tablespoon pine nuts
    • ½ cup watercress leaves
    • ½ teaspoon salt
    • 1 to 2 tablespoons water
    • Soup:
    • Soup:

To prepare the soup, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add leek and celery; sauté 4 minutes. Add zucchini; sauté 5 minutes. Add broth; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until zucchini is very tender. Remove from heat, a...

View full recipe at My Recipes

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