Lettuce Cream Soup with Nordic Shrimp

Lettuce Cream Soup with Nordic Shrimp

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

Categories

Ingredients

  • Soup

  • Toppings

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

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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