Potato Leek Soup With Anchioade (Cilantro-Anchovy Chop) - cooking recipe

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

Preparation

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.