Lettuce Cream Soup with Nordic Shrimp | RICARDO

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