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

1. 1

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

2. 2

   In a separate pot, heat the pea soup until hot.

3. 3

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

4. 4

   Season with salt and pepper.

5. 5

   Spoon the mushroom and leek soup into bowls.

6. 6

   Spoon some pea soup into each bowl along with the creme fraiche and swirl.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.