This zucchini vichyssoise is about as easy as they come and it’s low fat! I figured that if I replace cream with waxy potatoes nobody knows the difference and it tastes like the real thing. The recipe is – as always – approximate and largely depends on how many zucchinis are growing that given day. Here I used three zucchinis, a bunch of lightly sautéed onions, a few red potatoes, low fat milk, garlic, salt, pepper and a dash of saffron – all boiled and blended with an immersion blender. Now we can never have too many zucchinis.

Immersion blenders are the best. Don’t leave home without it:


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