Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Souped-Up Soups
Save Recipe Print
Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

Quick Chicken Tortellini Soup

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories