Ladle soup into bowls and serve topped with the pan-fried fennel.
Fennel & Green Bean Soup with Mediterranean Pork Sausages
Ingredients
- 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.
Method
- Heat 3 tbsp olive oil in a large pot over moderate heat on a gas stove.
- 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.
Serve
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