Soup: Asparagus-Broccoli

2-3 pounds of Broccoli
2-3 pounds of Asparagus
1 cup of milk (evaporated milk)
1 Tbsp. all purpose flour
2 tsp. cooking oil (rice bran or grape seed)
1 cup cooked beans (any kind/ combination – navy, Lima, kidney, black, etc.) Salt and pepper to taste

1. Wash and cut Broccoli into two inch pieces. If adding stems, remove the stubborn skin. Thinly slice a few floret heads to yield half a cup of floret grains and set aside for garnishing.
2. Wash and cut Asparagus into two inch pieces. Discard the stubborn stems. Slice the tips into thin rounds and set aside for garnishing.
3. Bring the Asparagus stems, broccoli stems and florets to boil in three to four cups of water.
4. Remove the vegetables from water, add desired salt and set aside to cool. Save the water for the next step.
5. Puree the vegetables in a blender with the water used in boiling.
6. Heat a teaspoon of oil in a pan. Add a tablespoon of all purpose flour and as soon as it turns golden brown, add the vegetable puree while stirring constantly. Let it simmer for a few minutes.
7. Next, add milk, and simmer for a few minutes.
8. Garnish with Broccoli florets and Asparagus tips.
9. Serve hot. Enjoy!