Blind Scouse

Preparation Notes

The Pearl Barley will need soaking overnight

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 potatoes, peeled and cut into bite sized chunks
• 4 carrots, peeled and cut into bite sized chunks
• 2 handfuls pearl barley, soaked overnight in cold water or soaked in boiling water for an hour
• 1000ml vegetable stock
• 1 x 410g can butter beans, rinsed and drained
• To taste salt and pepper

for the dumplings

• 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. 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.
3. 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.