2 lb. cut up asparagus
1 c. chopped onion
1 c. diced potatoes
1 tsp. tarragon or curry powder (not both)
1/8 tsp. pepper to taste

Water to cover only, but measure the water and put 1 teaspoon chicken bouillon or 1 cube for each cup of water. Cook for 1/2 hour. Put through blender (dividing into 3 parts) adding 1 tablespoon flour to each blender full. Return to pan and add 1 cup milk, heat and serve. Garnish with croutons or grated cheese.