Lettuce Cream Soup with Nordic Shrimp
Lettuce Cream Soup with Nordic Shrimp
Ingredients
- 1 ¾ cups (165 g) leek, thinly sliced
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 1 large potato, peeled and diced
- 4 cups (1 litre) low-sodium chicken broth
- 6 cups (170 g) lettuce leaves of your choice, thinly sliced and lettuce hearts, for serving
- 1 1/3 cups (325 ml) cooked pearl barley (see note)
- 6 oz (170 g) fresh or frozen Nordic shrimp, rinsed and patted dry
- 12 cherry tomatoes, halved
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- ¼ cup (60 ml) sour cream
Instructions
- In a pot over medium heat, soften the leek and garlic in the oil. Add the potato and broth. Bring to a boil. Simmer for 20 minutes or until the potatoes are tender.
- In a blender, purée half of the soup and lettuce at a time until smooth. Season with salt and pepper.
Lettuce Cream Soup with Nordic Shrimp