Asparagus & Corn Soup (cheat's Version)

READY IN: 40mins


  • 2
    tablespoons butter
  • 1
    onion, chopped finely
  • 3
    cloves garlic, crushed and chopped finely
  • 3
    slices bacon, rind and fat removed and diced finely
  • 1
    (420 g) can cream of asparagus soup (condensed)
  • 1
    (340 g) can asparagus, cuts & tips (or canned asparagusspears, cut into bite-sized pieces, drained)
  • 1
    (250 g) can corn kernels, drained (I used 2 x 125g cans)
  • 1
    cup water (1 cup is equivalent in volume to 1/2 a 420g can of soup - I just used the can to measure the liquids)
  • 1
    cup milk
  • 1
    cup cream
  • 1
    teaspoon chicken stock powder or 1 teaspoon vegetable stock powder (or 1 stock cube)
  • 18
    teaspoon black pepper, freshly ground
  • 18
    teaspoon ground nutmeg
  • 1
    teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 34
    cup parmesan cheese, freshly grated


  • 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.