Recipes  
Lettuce Cream Soup with Nordic Shrimp
Lettuce Cream Soup with Nordic Shrimp
Open in full-screen mode

Lettuce Cream Soup with Nordic Shrimp

Preparation
20 MIN
Cooking
25 MIN
Servings
4
Share

Ingredients

Soup

Toppings

Preparation

Soup

  1. 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.
  2. In a blender, purée half of the soup and lettuce at a time until smooth. Season with salt and pepper.

Toppings

  1. Place the leaves of the lettuce hearts in bowls. Add the barley, shrimp and cherry tomatoes.
  2. Pour the soup around the garnish. Top with the oil, lemon juice and sour cream.

Note

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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.