3 to 4 c. of asparagus ends (tough ends from which tender tops have been broken off)
2 c. of water
2 tbsp. of dry chicken bouillon
1 c. milk
3/4 to 1 1/2 c. mashed potatoes (leftover potatoes are great)
Salt and pepper

Simmer ends of asparagus in water until tender. Add bouillon and simmer until mixed. Process in food processor or blender until soft. Add milk and heat until just boiling. Add mashed potatoes until desired thickness reached. May substitute broccoli for asparagus. Add seasonings as desired.