1 lb. fresh asparagus, or zucchini
1 c. chicken broth
1/4 tsp. pepper
1 1/2 c. milk
1 sm. onion, quartered
1 tsp. salt
1/2 tsp. sweet basil
1/2 c. cream

Clean the asparagus, slice it and combine it with onion, broth, salt, pepper and basil in a saucepan. Bring mixture to a boil; then reduce heat and let it simmer for about 20 minutes. Empty vegetable and cooking liquid into blender and process on high. Remove lid, and add 1/2 cup milk and blend until smooth. Return to saucepan and stir in 1 cup milk and 1/2 cup cream. Heat, stirring occasionally.