F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Zucchini and Spinach Soup with Barley, Coriander and Watercress
© Marcus Nilsson

Zucchini and Spinach Soup with Barley, Coriander and Watercress

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 6
  • VEGETARIAN

Chef Justin Cogley of Aubergine in Carmel, CA adds barley to this lovely, delicate, spring-like soup, which makes it hearty but not heavy.

  1. 1/2 cup pearled barley
  2. Kosher salt
  3. 3 tablespoons finely chopped chives
  4. Freshly ground pepper
  5. 1 1/2 teaspoons coriander seeds
  6. 2 tablespoons unsalted butter
  7. 2 tablespoons grapeseed or canola oil
  8. 1/2 cup thinly sliced shallots
  9. 2 pounds zucchini, halved lengthwise and thinly sliced crosswise
  10. 2 bay leaves
  11. 1/2 cup lightly packed baby spinach
  12. 1/4 cup lightly packed parsley leaves
  13. 1/4 cup plain whole milk yogurt
  14. 4 ounces watercress, thick stems discarded
  15. 2 teaspoons extra-virgin olive oil
  16. Finely grated lemon zest, for garnish
  1. In a medium saucepan, cover the barley with 1 1/2 cups of water, add a pinch of salt and bring to a boil. Cover partially and simmer over moderately low heat until the barley is tender and the water is absorbed, about 25 minutes. Stir in the chives and season with salt and pepper.
  2. Meanwhile, in a small skillet, toast the coriander seeds over moderate heat, tossing, until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind into a powder.
  3. In a large saucepan, melt the butter in the grapeseed oil. Add the shallots and cook over moderate heat, stirring, until softened but not browned, about 5 minutes. Add the zucchini and ground coriander and cook over moderately low heat, stirring, until the coriander is fragrant and the zucchini just starts to soften, about 5 minutes. Add 4 cups of water and the bay leaves and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the zucchini is very tender and the water is just slightly reduced, about 15 minutes. Discard the bay leaves.
  4. Working in batches, puree the soup in a blender until smooth; add the spinach, parsley and yogurt to the last batch. Return the soup to the saucepan and season with salt and pepper.
  5. In a medium bowl, toss the watercress with the olive oil and season lightly with salt. Ladle the soup into bowls and top with the barley and watercress. Garnish with lemon zest and serve.
Make Ahead The barley and pureed soup can be refrigerated separately overnight.

Suggested Pairing

This bright green, herb-scented soup needs a white wine that’s fragrant and minerally, like Pinot Grigio from northern Italy.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.