Slim Vichyssoise

Ingredients

• ¾ pound potatoes, peeled and cut into 2-inch chunks
• 2 large leeks (about 1 pound), the white and very light green parts only, cleaned and cut into 2-inch slices
• 2 ½ cups chicken broth
• ⅓ cup part-skim ricotta cheese
• ½ cup buttermilk
• ½ teaspoon kosher salt
• 2 tablespoons snipped fresh chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    243 calories; 5 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 10 grams protein; 16 milligrams cholesterol; 610 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

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