Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place asparagus in a large saucepan with broth. bring to a boil, reduce heat and simmer 5 to 10 minutes until asparagus is tender. melt butter in a small skillet. add shallots and garlic; saute 5 minutes until softened. stir in flour and cook 1 minute more. add to the saucepan with cooked asparagus. stir until the soup has thickened. let cool, then transfer to a blender or food processor and process until mixture is not quite completely smooth. there should still be some small pieces of asparagus left. return soup to saucepan and simmer 5 minutes. add half and half, thyme and pepper. simmer 5 minutes more. add cheese and cook just until 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.