Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, melt the butter over medium heat. add the onions and sauté for 5 minutes or until tender. add the flour and cook until bubbly, stirring constantly. whisk in the stock. stir in the asparagus, salt, pepper, and bring to a boil. lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender. using a slotted spoon, remove ½ cup of asparagus to a plate. in a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth. return the soup to the saucepan and add the milk. cook, uncovered, over medium heat until hot. (do not boil). ladle soup into bowls and garnish with the reserved asparagus.

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.