1 tablespoon extra-virgin olive oil
1 large leek, sliced, white and pale-green parts only
2 Yukon Gold potatoes, peeled and sliced
4 cucumbers, peeled and sliced (3½ cucumbers for the soup, ½ for the garnish)
8 cups water
½ cup crème fraîche
1 tbs. Champagne vinegar
Salt to taste
½ cup fresh dill
1 smoked trout (can be purchased at
Russ & Daughters
), cleaned, boned, and separated into chunks
Heat the olive oil over low heat in a large pot. Add the leeks and potatoes and sweat them gently, about 10 minutes. Add the cucumbers and cook just until soft, approximately 4 minutes. Cover with water and cook over medium heat about 20 minutes. Take off the heat and add the crème fraîche. Put the mixture into a blender (or use an immersion blender) and purée. Season with the Champagne vinegar and salt. Cover and refrigerate overnight.
Just before serving, garnish the soup with chunks of trout, chopped dill, and the remaining cucumber, diced.