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.