Potato Leek Soup With Anchioade (Cilantro-Anchovy Chop)

1. 1

   Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so.

2. 2

   Bring to a boil, then simmer until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.

3. 3

   While the potatoes cook, mince the cilantro leaves, anchovies and garlic together on a cutting board until very fine, almost like a paste, and reserve.

4. 4

   In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.

5. 5

   Combine the leeks, potatoes and cooking water and puree until very smooth (Do not overprocess the mixture or the potatoes will be gummy)-- this is easiest with an immersion blender.

6. 6

   Strain through a sieve, pressing on the solids, into the saucepan.

7. 7

   Add the cream (or milk) and bring to a simmer.

8. 8

   Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.

9. 9

   Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.