Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: boil potatoes and onion in broth in large pot until potatoes are tender (about 30 minutes). meanwhile, in small skillet, melt butter and saute garlic, do not brown. set aside. when potatoes are tender, drain broth from potatoes and onions but reserve broth. add butter, garlic, asparagus and reserved juice to potatoes and onions. put in blender, in small batches, and add broth and half-and-half a little at a time. blend and pour back into pot through a strainer to remove fibrous part of asparagus. season to taste. serve warm with crackers.

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.