Potato Leek Soup With Anchioade (Cilantro-Anchovy Chop)

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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