Potato Leek Soup With Anchioade (cilantro-anchovy Chop)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4-5
• 2 potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1 bunch cilantro stems, tied with kitchen thread
• 1 cup cilantro leaf
• 4 -6 anchovy fillets
• 1 garlic clove
• 2 leeks, part only, trimmed and thinly sliced
• 1 tablespoon unsalted butter
• 1/2 cup cream

Recipe

• 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.
• 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.
• 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.
• in a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
• 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.
• strain through a sieve, pressing on the solids, into the saucepan.
• add the cream (or milk) and bring to a simmer.
• taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
• serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.