Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 162
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 452
- Total: 15 min
- Active: 15 min
Ingredients
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
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.