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Asparagus & Corn Soup (cheat's Version)



Melt the butter in a large saucepan.
Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
Remove the pan from the heat and, stirring, pour in the can of condensed soup.
With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
Return soup to heat, add the cream and the wine and stir to blend thoroughly.
Stir in the can of asparagus pieces and the corn.
Season with the stock powder, pepper, nutmeg and thyme.
(If using a stock cube, dissolve it first in a little hot water.
) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
Taste before serving and add salt if required or a little more stock powder.
Serve soup into bowls and sprinkle over the grated parmesan.