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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.
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2
Cover partially and simmer over moderately low heat until the barley is tender and the water is absorbed, about 25 minutes.
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3
Stir in the chives and season with salt and pepper.
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4
Meanwhile, in a small skillet, toast the coriander seeds over moderate heat, tossing, until fragrant, about 1 minute.
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5
Transfer to a spice grinder and let cool, then grind into a powder.
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6
In a large saucepan, melt the butter in the grapeseed oil.
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7
Add the shallots and cook over moderate heat, stirring, until softened but not browned, about 5 minutes.
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8
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.
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9
Add 4 cups of water and the bay leaves and bring to a boil.
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10
Simmer over moderately low heat, stirring occasionally, until the zucchini is very tender and the water is just slightly reduced, about 15 minutes.
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11
Discard the bay leaves.
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12
Working in batches, puree the soup in a blender until smooth; add the spinach, parsley and yogurt to the last batch.
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13
Return the soup to the saucepan and season with salt and pepper.
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14
In a medium bowl, toss the watercress with the olive oil and season lightly with salt.
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15
Ladle the soup into bowls and top with the barley and watercress.
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16
Garnish with lemon zest and serve.
