Prep 20 mins
Cook 15 mins
A zesty take on the classic soup. Depending upon how rich you like it, you can use anything from skim milk to heavy cream.
- 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, white part only, trimmed and thinly sliced
- 1 tablespoon unsalted butter
- 1⁄2 cup cream
- 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.
Delicious and comforting soup. I made it as written. We enjoyed it, but I wish I had doubled the anchovies. Will make again -- and often, but with more anchovies. Thanks for posting.