This is another use for extra zucchini or your favorite summer squash toward the end of the summer season. Shelf-stable evaporated milk replaces the heavy cream associated with bisques. Evaporated milk is much lower in calories than heavy cream and still provides a silky flavor and texture. The potato flakes replace flour as a gluten-free thickener.
6 cups unpeeled zucchini, chopped
1 cup onion, chopped
1 quart chicken or vegetable stock
2 teaspoons ground coriander
1 teaspoon garlic, minced
¼ teaspoon white pepper or to taste
½ cup dehydrated potato flakes
½ cup evaporated milk
Salt to taste
In a medium- to large-sized covered saucepan over medium high heat, cook zucchini, onion, chicken stock, coriander, garlic and white pepper, stirring occasionally. Continue to cook until the onion and zucchini is softened and translucent, about 30 minutes.
Using a stick blender, add potato flakes and evaporated milk, puree until smooth. (If you don’t have a stick blender, use a blender or food processor and work in batches.) Add more potato flakes if you want a thicker soup. Add salt to taste.