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CO: Zucchini-Buttermilk Soup w/ Watercress Pesto

Source of Recipe

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Zucchini-Buttermilk Soup w/ Watercress Pesto

Myrecipes.com
Cooking Light - August 2004 - Sally James,
6 servings (serving size: about 3/4 cup soup and 2 teaspoons pesto)
Prep 15 min. - Cook 30 min. - Blend total 15 min.

Use the tender leaves of watercress for the pesto, and discard the stems. You can also substitute arugula if watercress isn't available. Serve this soup either warm or chilled. If reheating leftovers, cook over medium-low heat just until hot; the butter-milk could curdle if allowed to boil.

Ingredients:
Soup:
Cooking spray
1/2 cup chopped leek
1/2 cup chopped celery
5 cups chopped zucchini (about 1 1/4 pounds)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup fat-free buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pesto:
1/2 cup watercress leaves
2 tablespoons grated fresh Parmesan cheese
1 tablespoon pine nuts
1 tablespoon fresh lemon juice
1 to 2 tablespoons water
1-1/2 teaspoons extra virgin olive oil

Preparation:
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, and cool slightly.

Place half of zucchini mixture in a blender; process until smooth. Pour into a medium bowl. Repeat procedure with remaining zucchini mixture. Stir in buttermilk, salt, and pepper.

To prepare pesto, place watercress and remaining ingredients in blender; process until smooth (add more water if necessary). Drizzle pesto over the soup.

1/6 of recipe equals: Calories 69 (Calories from fat 34 %); Fat 2.6 g (Satfat 0.7 g, Monofat 1.3 g, Polyfat 0.5 g); Protein 5 g; Carbohydrate 7.4 g; Fiber 1.7 g; Cholesterol 2 mg; Sodium 313 mg