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Potato Leek Soup With Anchioade (Cilantro-Anchovy Chop)

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“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:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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