Cream of Lettuce and Nordic Shrimp Soup

Name: Cream of Lettuce and Nordic Shrimp Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons butter; 1 onion (medium, chopped); 2 cloves garlic (minced); 4 cups chicken broth (low-sodium); 1 head lettuce (Bibb or Boston, roughly chopped); 1 cup heavy cream; 300 grams Nordic shrimp (cooked and peeled); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); fresh dill or parsley (for garnish)

40 min 4 servings Easy

All Recipes

A delicate and creamy soup featuring tender Nordic shrimp and fresh lettuce.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Cream of Lettuce and Nordic Shrimp Soup is a delightful and elegant dish that brings together the subtle flavours of fresh lettuce with the sweetness of Nordic shrimp. This soup is a perfect choice for a light lunch or as a starter for a sophisticated dinner. The use of lettuce in a creamy soup might seem unusual, but it creates a wonderfully smooth texture and a mild, refreshing taste. Combined with the delicate Nordic shrimp, this soup offers a unique and satisfying culinary experience.

Instructions

Sauté aromatics

In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Pro tip: Do not let the garlic brown to avoid bitterness.

Cook lettuce

Add the chopped lettuce to the pot. Stir occasionally until wilted, about 3 minutes.

Pro tip: Use fresh, crisp lettuce for the best flavour.

Add broth

Pour in the chicken broth, bring to a simmer. Cook for 10 minutes until the lettuce is tender.

Blend the soup

Remove from heat, blend the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches.

Pro tip: Ensure the soup is cool enough if using a standard blender to avoid splattering.

Add cream and shrimp

Return the soup to low heat. Stir in the heavy cream and Nordic shrimp, cooking until heated through, about 5 minutes. Check that the shrimp reach an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part of the shrimp. The shrimp should be opaque and firm.

Pro tip: Do not boil after adding cream to keep the texture smooth.

Season and serve

Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley.

Pro tip: Adjust seasoning gradually to suit your taste.

💡

Tips & Tricks

Use fresh, crisp lettuce for the best flavour and texture.
Nordic shrimp are small and sweet, ideal for this light soup.
Blend the soup until smooth for a velvety texture.
Garnish with fresh herbs for added aroma and colour.

Frequently Asked Questions

What is creme de laitue?

Crème de laitue is a creamy soup made primarily with lettuce, often blended to a smooth texture.

Can I use other types of shrimp?

Yes, while Nordic shrimp are ideal for their sweetness, you can use other small, cooked shrimp as a substitute.

How long does this soup last in the fridge?

This soup can be stored in an airtight container in the fridge for up to 2 days.

Can I freeze this soup?

It's best not to freeze this soup due to the cream content, which may separate upon thawing.

What can I serve with this soup?

Serve it with crusty bread or a light side salad for a complete meal.

Serving Suggestions

Serve this soup hot, garnished with a sprinkle of fresh dill or parsley for an extra touch of freshness. It pairs beautifully with a slice of crusty bread or a light salad on the side. If you're planning to make this soup ahead of time, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain its creamy texture.

Nutrition per serving

320

Calories

20g

Protein

22g

Fat

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