1 bunch broccoli or 3/4 lb. asparagus, fresh or frozen
1/2 c. chopped onion
1/4 tsp. pepper
2 chicken bouillon cubes
2 c. water
3 tbsp. butter
3 tbsp. flour
2 c. milk
2 tbsp. dry sherry; optional

Cook broccoli or asparagus, onion, pepper, bouillon cubes and water until tender. Puree in blender or food processor. Set aside.

In saucepan, melt butter. Whisk in flour until thickened and smooth, stirring constantly. Slowly stir in milk. Bring to boil stirring constantly until smooth and thickened.

Stir in broccoli/asparagus mixture and heat through. (Optional: stir in sherry.) Makes 6 cups.