Chef Fredi Nussbaum has been running the Kitchens at Zurich’s Hotel Storchen for the past 20 years, constantly developing and updating his cuisine to keep up with contemporary taste.  I recently had an opportunity to spend an hour in the kitchen with him, photographing some of the beautiful and flavorful dishes that were being sent out to the dining room.  This sprightly zucchini soup was one of the most delicious specialties I saw and tasted.  Chef Fredi kindly shared the recipe.

Makes about 6 servings


1 pound small, tender zucchini, soaked in water to remove surface sand

1/2 pound baby spinach or half a 10-ounce package frozen spinach, thawed

3 tablespoons olive oil

Salt and freshly ground pepper

3 cups vegetable or chicken stock

1 cup half and half or light cream


1/2 cup heavy whipping cream

2 ounces feta cheese, crumbled

Extra-virgin olive oil for drizzling

Crushed pink peppercorns or Aleppo pepper for sprinkling

  1. Cut the ends from the zucchini and cut them into small dice.  Chop the spinach.
  2. Pour the olive oil into a large saucepan and add the vegetables.  Cook on medium heat until the vegetables start to sizzle, then reduce the heat and cook until the zucchini is soft, stirring often, about 15 minutes.
  3. Add the stock, season with salt and pepper, and bring to a boil.  Pour the soup into a bowl or container and refrigerate until cold.
  4. To finish the soup, add the cream and puree in a blender.  Pour into a bowl and adjust seasoning with salt and pepper if necessary.  Cover and chill until serving time.
  5. To serve the soup, whip the cream to a soft peak and whip in the feta.
  6. Ladle the soup into chilled bowls and top each serving with a small spoonful of the whipped cream.  Drizzle the surface of the soup with a teaspoon of olive oil and sprinkle with the peppercorns.