Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in large skillet over medium heat. add onion and celery and cook, stirring, until tender but not browned, about 8 minutes. reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes. blend in chicken stock and bay leaf; reduce heat to medium-low. add sherry,hot pepper sauce, worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes. add asparagus and continue cooking until tender, about 10 minutes. stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes. ladle soup into heated bowls and serve immediately.

Target recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.