Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a 4-quart pan, melt butter. add onion and cook just until soft and golden; do not brown. add chicken stock and bring to a boil. meanwhile, cut 3 inches of tips off asparagus and set aside. in food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces. drop pieces into boiling broth. cover and simmer until very soft, about 30 minutes. cool for 10 minutes, and then puree soup in blender or processor. return soup to pan. add asparagus tips and simmer until just tender, about 5 minutes. stir in cream. season with salt and pepper and a drop or two of lemon juice. serve warm or cold.

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.