Slim Vichyssoise

Directions

1. 1
   Put potatoes and leeks in a food processor.
2. 2
   Process until coarsely chopped.
3. 3
   Scrape into a 2 1/2-quart souffle dish with a tightly fitting lid.
4. 4
   Stir in 1 1/2 cups broth.
5. 5
   Cook, covered, at 100 percent power in a high-power oven for 16 minutes, stirring once.
6. 6
   Remove from oven and uncover.
7. 7
   Stir in ricotta, buttermilk and salt.
8. 8
   Working in batches, puree the mixture in a blender until smooth.
9. 9
   (A food processor will not give soup a creamy texture.)
10. 10
    If serving cold, scrape soup into a bowl and refrigerate until well chilled.
11. 11
    If serving hot, scrape mixture back into souffle dish.
12. 12
    Cook, covered, 2 minutes.
13. 13
    Serve with chives sprinkled on top.