Fennel & Green Bean Soup with Mediterranean Pork Sausages

Prep Time


Cook Time


Total Time





  • 375g Eskort Mediterranean Pork Sausages
  • 1 onion, chopped
  • 45ml (3 tbsp) fresh thyme, chopped
  • 500ml (2 cups) vegetable stock
  • 250ml (1 cup) white wine
  • 300g green beans
  • 350g baby fennel, halved lengthwise
  • 250ml (1 cup) cream
  • 250ml (1 cup) spring onion, chopped
  • 60ml (4 tbsp) olive oil
  • 5ml (1 tsp) black pepper
  • 5ml (1 tsp) salt
  • Allergens
  • This recipe contains wheat (gluten), dairy (lactose) and sulphites.
  • Substitutions
  • Mediterranean Pork Sausages (gluten): Use strips of pork neck steak.


  • Heat 45ml (3 tbsp) olive oil in a large pot over moderate heat.
  • Fry the onion, spring onions and thyme until the onions are glossy.
  • Pour in the stock, white wine and green beans, and simmer for 10 minutes.
  • Remove sausage meat from the casings and add to the pot.
  • Stir in the cream, season with black pepper and cook the soup for 10 minutes.
  • While the soup cooks, heat 15ml (1 tbsp) olive oil in a pan and fry the fennel cut-side down until tender and golden.
  • Remove soup from the heat and season with salt.


Ladle soup into bowls and serve topped with the pan-fried fennel.