Asparagus & Corn Soup (Cheat'S Version) - cooking recipe

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

Preparation

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.