Blind Scouse (Liverpool)
Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
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)
1ltr vegetable stock
1x 410g can butter beans, rinsed and drained
to taste salt and pepper
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.
Dumplings (optional)
(Makes about 16)
125g self raising flour
50g vegetable suet
1tbs onion, peeled and very finely chopped
2tsp dried mixed herbs
to taste salt and pepper
100ml very cold water
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.
© The
Vegetarian Society
|
Other recipes in this series:
Leek and Caerphilly Cheese Crumble
Ale and Mushroom Puff Pastry Pie with Champ
Aubergine, Potato and Chick Pea Balti
Canal Floddies
Cornish Pasties
Dovedale & Beetroot
Layered Yorkshire Pudding
Haggis |
