Lettuce Cream Soup with Nordic Shrimp

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