Cold Cucumber Soup
Peel the onion and chop finely. Trim the leek and cut into narrow rings. Heat 4 tablespoons olive oil in a saucepan and sauté onion and leek briefly. Finely dice the celery and add to pan. Fill with the vegetable stock and cook the vegetables until soft. Strain through a sieve and collect the cooking liquid. Season the liquid with salt and pepper and allow to cool.
Peel the cucumbers thinly, cut in half and scrape out seeds with a spoon. Cut the cucumber flesh into small pieces and put in a high mixing vessel. Rinse the dill, shake dry and place two branches aside. Chop the remaining dill fine and add to the vessel. Puree cucumbers and dill with an immersion blender.
Peel garlic, squeeze through a press into the oil and stir in 1 tablespoon lemon juice and a little salt. Stir in the cooled cooking liquid and blend with the cucumber-dill mixture. Stir in creme fraiche and season the soup with salt, pepper and lemon juice. Cover the soup with plastic wrap and allow to cool for about 1 hour in the refrigerator. Separate the dill sprigs or chop finely and garnish the soup with dill.