Name: Saffron Vegetable Chowder with Coriander & Goat’s Cheese Pesto
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 garlic clove, crushed; Salt & freshly ground black pepper; 2 tablespoons Coriander & Goat’s Cheese Pesto; 2 tomatoes, skinned, deseeded & cut into 5mm (¼in) dice; 125 ml (4 fl oz, ½ cup) milk; 1 litre (1¾ pints, 4 cups) Vegetable Stock or Chicken Stock; 1 leek, 1 carrot, 1 celery stick, 1 courgette, 1 potato, all cut into 5 mm (¼ in) dice; A pinch of saffron strands; 3 (4) tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

A beautifully delicate vegetable chowder spiked with aromatic saffron and coriander. Saffron is now much more readily available, and imports from Spain and the Middle East continue to improve. It is an expensive spice but it has no substitute, especially in this chowder. Sachets of powdered saffron are cheaper than saffron strands but they cannot compete with them in flavour - always buy the real thing.