Light Vichyssoise

Name: Light Vichyssoise
Ingredients: 3/4 pounds potatoes, peeled and coarsely chopped in a food processor; 2 leeks ( 1/2 pound each) dark green end discarded, cleaned and coarsely chopped in the food processor; 2 1/4 cups chicken broth; 13 cup part skim-milk ricotta cheese; 1/2 cup buttermilk; 1/2 teaspoon kosher salt; 2 tablespoons chopped fresh chives, optional

7 ingredients

11 steps

Ingredients

3/4 pounds potatoes, peeled and coarsely chopped in a food processor
2 leeks ( 1/2 pound each) dark green end discarded, cleaned and coarsely chopped in the food processor
2 1/4 cups chicken broth
13 cup part skim-milk ricotta cheese
1/2 cup buttermilk
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives, optional

Directions

1

Place the potatoes and leeks in a 2-quart souffle dish and add 1 1/2 cups of the broth.
2

Cover tightly with microwave plastic.
3

Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
4

While the potatoes and leeks are cooking, combine the ricotta and 1/4 cup of the broth in the food processor.
5

Process until very smooth.
6

Remove potato and leek mixture from oven.
7

Prick the plastic to release steam and uncover.
8

Add to the food processor with the remaining broth and process until very smooth.
9

Remove to a serving bowl.
10

Stir in the buttermilk and salt and chill for 3 hours or overnight.
11

Serve with a sprinkling of chives on top, if desired.