Mushroom Leek Pea Soup With Lemon Ginger Creme Fraiche Recipes

LEEK AND CRèME FRAîCHE FRITTATA

Leek and Crème Fraîche Frittata image

This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.

Provided by Seamus Mullen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 large eggs
1/2 garlic clove
Sea salt
Freshly ground black pepper
1 large leek, white and light green parts only, trimmed and washed
2 tbsps unsalted butter, divided
2 tbsps olive oil, plus 1 tsp, divided
1/2 teaspoon sherry vinegar
Chopped parsley, for garnish
Crème fraîche, for garnish
Aleppo pepper, for garnish

Steps:

Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

LEEK, PEA & WATERCRESS SOUP

Leek, pea & watercress soup image

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Provided by GF member Megan Bassett

Categories Soup, Starter

Time 32m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil , plus a drizzle to serve
2 leeks , finely sliced
4 small garlic cloves , crushed
650-800ml hot veg stock
80g watercress
400g frozen peas
1 small lemon , zested and juiced
small bunch of parsley , finely chopped
dairy-free crème fraîche and crusty bread, to serve (optional)

Steps:

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

MUSHROOM AND LEEK SOUP

Mushroom and Leek Soup image

Healthy, creamy soup

Provided by LouBeare

Time 35m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Chop the garlic, thyme, leeks and mushrooms.
Sweat the leeks for 5 minutes.
Add the garlic and fry for a minute.
Add the mushrooms and thyme and cook for 3 minutes.
Add the stock and simmer for 5 minutes.
Allow to cool, stir in creme fraiche then blend.

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