Zucchini-Buttermilk Soup with Watercress Pesto

Ingredients

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

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...

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