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. ---------------------------------------------------------------------------
Nutrition
Ingredients
