Lettuce Cream Soup with Nordic Shrimp

Lettuce Cream Soup with Nordic Shrimp

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Soup

    • 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
  • Toppings

    • 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

Preparation

  • Soup

  • Toppings

Note from Ricardo

To get 1 1/3 cups (325 ml) cooked barley, you will need to cook ½ cup (100 g) pearled barley in a pot of salted boiling water. Drain and rinse under cold water. The barley will keep for 1 week in an airtight container in the refrigerator.

Personal Note

To help you with this recipe

RICARDO Nylon Ladle

RICARDO Nylon Ladle

16.99 $

This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip.

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