Blind Scouse
Liverpool
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4
Prep time: 15 minutes
Cooking time: 45 minutes


Ingredients

For the Scouse:

1 leek, washed well and cut into bite sized chunks

2 medium onions, peeled and cut into bite sized chunks

3 medium (500g) potatoes, peeled and cut into bite sized chunks

3 – 4 (300g) carrots, peeled and cut into bite sized chunks

1-2 handfuls pearl barley (soaked overnight in cold water or soaked in boiling water for an hour)

1 ltr vegetable stock

1 x 410g can butter beans, rinsed and drained

to taste salt and pepper

 

For the Dumplings (Makes about 16) 125g self raising flour

50g vegetable suet

1 tbsp onion, peeled and very finely chopped

2 tsp dried mixed herbs

to taste salt and pepper

100ml very cold water  

 

To Serve:

Herb dumplings

Pickled red cabbage, or chopped pickled beetroot (optional)







Method
  1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.

  2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.

  3. To make the dumplings: Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2. 
Copyright © The Vegetarian Society 2006. 

Blind Scouse

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