Asparagus & Corn Soup (Cheat'S Version) Recipe

Name: Asparagus & Corn Soup (Cheat'S Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cup dry white wine; 1 teaspoon chicken stock powder or 1 teaspoon vegetable stock powder (or 1 stock cube); 1/8 teaspoon black pepper, freshly ground; 1/8 teaspoon ground nutmeg; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 3/4 cup parmesan cheese, freshly grated

Servings: persons

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 cup dry white wine
1 teaspoon chicken stock powder or 1 teaspoon vegetable stock powder (or 1 stock cube)
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3/4 cup parmesan cheese, freshly grated

1
Melt the butter in a large saucepan.
2
Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
3
Remove the pan from the heat and, stirring, pour in the can of condensed soup.
4
With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
5
Return soup to heat, add the cream and the wine and stir to blend thoroughly.
6
Stir in the can of asparagus pieces and the corn.
7
Season with the stock powder, pepper, nutmeg and thyme.
8
(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.
9
Taste before serving and add salt if required or a little more stock powder.
10
Serve soup into bowls and sprinkle over the grated parmesan.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, chopped finely, 3 cloves garlic, crushed and chopped finely, 3 slices bacon, rind and fat removed and diced finely, and more.

Yes, Asparagus & Corn Soup (Cheat'S Version) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus & Corn Soup (Cheat'S Version)

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