Potato Leek Soup With Anchioade Cilantro Anchovy Chop

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A zesty take on the classic soup. depending upon how rich you like it, you can use anything from skim milk to heavy cream.

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Steps

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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.

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Bring to a boil , then simmer until the potatoes are tender , about 12 to 15 minutes.

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Discard the cilantro stems.

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Reserve the potatoes and their cooking water.

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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.

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

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Combine the leeks , potatoes and cooking water and puree until very smooth -- this is easiest with an immersion blender.

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

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Add the cream and bring to a simmer.

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Taste for salt , remembering that the anchoiade can be salty.

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If the soup is too thick , add more cream or water.

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Serve in soup bowls and divide the cilantro-anchovy chop among the servings , .

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Ingredients

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potatoes, salt, cilantro stems, cilantro leaf, anchovy fillets, garlic clove, leeks, unsalted butter, cream