| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 162 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 452 mg |
Reviews
This was Fantastic!!!
The Creme and ginger sauce would be great on so many things, fish,
potatoes etc!! Love it!
The lemon zest and ginger combo was amazing! Very tasty