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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut	-	-	-	-
salt	1	teaspoon		-	-	-	-
cilantro stem	1	bunch		-	-	-	-
cilantro leaf	1	cup		3.68	0.5872	0.3408	0.0832
anchovy fillet	4 -6			-	-	-	-
garlic clove	1			-	-	-	-
leek	2		trimmed sliced	108.58	25.186999999999998	2.67	0.534
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.