LIGHT VICHYSSOISE

Light Vichyssoise image

Provided by Barbara Kafka

Categories easy, soups and stews, appetizer

Time 15m

Yield 4 cups

Number Of Ingredients 7

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
1/3 cup part skim-milk ricotta cheese
1/2 cup buttermilk
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives, optional

Steps:

Place the potatoes and leeks in a 2-quart souffle dish and add 1 1/2 cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
While the potatoes and leeks are cooking, combine the ricotta and 1/4 cup of the broth in the food processor. Process until very smooth.
Remove potato and leek mixture from oven. Prick the plastic to release steam and uncover. Add to the food processor with the remaining broth and process until very smooth. Remove to a serving bowl. Stir in the buttermilk and salt and chill for 3 hours or overnight. Serve with a sprinkling of chives on top, if desired.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 6 grams