Light Vichyssoise
Updated October 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
¾ pounds potatoes, peeled and coarsely chopped in a food processor
2 leeks ( ½ pound each) dark green end discarded, cleaned and coarsely chopped in the food processor
2 ¼ cups chicken broth
⅓ cup part skim-milk ricotta cheese
½ cup buttermilk
½ teaspoon kosher salt
2 tablespoons chopped fresh chives, optional
Nutritional analysis per serving
39 grams carbs; 15 milligrams cholesterol; 227 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 4 grams fiber; 524 milligrams sodium; 9 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes and leeks in a 2-quart souffle dish and add 1 ½ cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
- Step 2
While the potatoes and leeks are cooking, combine the ricotta and ¼ cup of the broth in the food processor. Process until very smooth.
- Step 3
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.
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