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.
Combine the creme fraiche with the ginger and lemon zest in a small mixing bowl. Season with salt and pepper.
Spoon the mushroom and leek soup into bowls. Spoon some pea soup into each bowl along with the creme fraiche and swirl. Serve hot.
Recipe courtesy of Geoffrey Zakarian