Blind scouse with herb dumplings
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Blind scouse with herb dumplings
- Prep time:
- 15 mins
- Cook time:
- 45 mins
- Serves:
- 4
A Liverpudlian bean and vegetable soup with dumplings from The Vegetarian Society
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Ingredients
- 1 leek, washed well and cut into bite sized chunks
- 2 Onions, peeled and cut into bite sized chunks
- 500g Potatoes, peeled and cut into bite sized chunks
- 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 litre vegetable stock
- 1 x 410g tinned butter beans, rinsed and drained
- salt and black pepper, to taste
For the herb dumplings (makes about 16)
- 125g self-raising flour
- 50g vegetable suet
- 1 tbsp Onions, peeled and very finely chopped
- 2 tsp Dried mixed herbs
- salt and black pepper, to taste
- 100 ml verycold water
To serve:
- 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. For the dumplings: Mix all dry ingredients then mix in enough cold water to make a rather sticky dough.
3. Add the butter beans to the Scouse and return to the boil.
4. Drop rounded teaspoonfuls of the dumpling mix into the boiling soup. Replace lid and simmer for a further 15 minutes. Serve in soup plates.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
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