Lettuce Cream Soup with Nordic Shrimp

Nordic shrimp from the cold waters of the St. Lawrence are now in season, and each year, we’re eager to sample them in various recipes. This tasty lettuce soup (a great way to use up any you have in the fridge!) is topped with the pink crustaceans, pearl barley, cherry tomatoes and sour cream.

Preparation 20min Cooking 25 min Servings 4

Ingredients Soup

1 ⁄ 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

1 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

1⁄4 cup (60 ml) sour cream

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 3.

Place the leaves of the lettuce hearts in bowls. Add the barley, shrimp and cherry tomatoes.

4. Pour the soup around the garnish. Top with the oil, lemon juice and sour cream.

Note To get 1 ⁄ cups (325 ml)

1

3 cooked barley, you will need to cook ⁄ cup (100 g) pearled barley 1

2 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.