Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in a large sauce pot, add onion and cook over medium heat until tender. add flour and stir to coat onions. add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender. add cheese, tomato and sour cream and simmer until cheese is melted.

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.