Zucchini and Spinach Soup with Barley, Coriander and Watercress - barley

Method

• 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.
• 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.
• 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.
• 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.
• 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.