Slim Vichyssoise

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.