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Fennel & Green Bean Soup
Fennel & Green Bean Soup

Next level #JustDelicious, this creamy soup is easy to prepare, nourishing and filled with bright flavours!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 4



375 g

Eskort Mediterranean Pork Sausages


onion, chopped

45 ml (3 T)

fresh thyme, chopped

500 ml (2 C)

vegetable stock

250 ml (1 C)

white wine

300 g

green beans

350 g

baby fennel, halved lengthwise

250 ml (1 C)


250 ml (1 C)

spring onion, chopped

60 ml (¼ C)

olive oil

5 ml (1 t)

black pepper

5 ml (1 t)



  • Heat 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 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.


  • This recipe contains wheat (gluten), dairy (lactose) and sulphites.


  • Mediterranean Pork Sausages (gluten): Use strips of pork neck steak.

  • Cream (lactose): Use Orley Whip or coconut cream.

  • White Wine (Sulphites): Use sulphite-free white wine or an extra cup of vegetable stock.

Recipe Meal Types: - Soup - Winter Warmers
The following product can be used with this recipe:
Eskort Mediterranean Pork Sausages

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