Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche

  • Yield : 6 servings
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs


  • 1 can mushroom soup
  • 1 can potato leek soup
  • 1 can pea soup
  • 1 cup creme fraiche
  • 1 teaspoon grated ginger (grated on a rasp grater)
  • 1 lemon, zested
  • Kosher salt and freshly cracked black pepper


Step 1

With a hand blender, combine the mushroom and potato leek soup in a pot; heat over medium heat until hot. In a separate pot, heat the pea soup until hot.

Step 2

Combine the creme fraiche with the ginger and lemon zest in a small mixing bowl. Season with salt and pepper.

Step 3

Spoon the mushroom and leek soup into bowls. Spoon some pea soup into each bowl along with the creme fraiche and swirl. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *