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 Stew of carrots and other vegetables, ie, as 'scouse' but without the meat. There is no fixed receipt for this dish, but many versions include plain dumplings.  A publicity stunt for Willy Russell's Play 'Blind Scouse' Edinburgh, 1970's Image: http://www.willyrussell.com  Original Receipt from the Vegetarian Society (www.recipes.vegsoc.org) and Liverpool Vegetarians and Vegans(www.scouseveg.co.uk)Blind Scouse Serves 4, Preparation time: 15 minutes, Cooking time: 45 minutes Ingredients 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) 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.  |
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