A recipe from the Vegetarian Society’s National Vegetarian Week website » Blind Scouse !
Click to read
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.
This recipe © The Vegetarian Society 2006
See this and other recipe’s from the National Vegetarian Week on their website.
