- 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.
- In a blender, purée half of the soup and lettuce at a time until smooth. Season with salt and pepper.
- Place the leaves of the lettuce hearts in bowls. Add the barley, shrimp and cherry tomatoes.
- Pour the soup around the garnish. Top with the oil, lemon juice and sour cream.
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.