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

Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche might be just the soup you are searching for. One serving contains 136 calories, 4g of protein, and 10g of fat. This gluten free recipe serves 6 and costs $1.33 per serving. It will be a hit at your Autumn event. 144 people found this recipe to be tasty and satisfying. Head to the store and pick up kosher salt, cream of mushroom soup, crème fraîche, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 32%, this dish is rather bad. Users who liked this recipe also liked Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche, Chilled Yellow Squash and Leek Soup with Coriander and Lemon Crème Fraîche, and Smoked Salmon and Leek Scramble with Meyer Lemon Crème Fraîche.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by 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.

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

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

4. Serve hot.

Nutrition Information:

covered percent of daily need