Light Vichyssoise

1. 1

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

2. 2

   Cover tightly with microwave plastic.

3. 3

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

4. 4

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

5. 5

   Process until very smooth.

6. 6

   Remove potato and leek mixture from oven.

7. 7

   Prick the plastic to release steam and uncover.

8. 8

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

9. 9

   Remove to a serving bowl.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.