Potato Leek Soup With Anchioade Cilantro Anchovy Chop

Description

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

Ingredients

• Potatoes
• Salt
• Cilantro Stems
• Cilantro Leaf
• Anchovy Fillets
• Garlic Clove
• Leeks
• Unsalted Butter
• Cream

Instructions

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
3. Discard the cilantro stems
4. Reserve the potatoes and their cooking water
5. 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
6. In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes
7. Combine the leeks, potatoes and cooking water and puree until very smooth — this is easiest with an immersion blender
8. Strain through a sieve, pressing on the solids, into the saucepan
9. Add the cream and bring to a simmer
10. Taste for salt, remembering that the anchoiade can be salty
11. If the soup is too thick, add more cream or water
12. Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each