Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: if using fresh asparagus, wash stalks and cut off the coarse ends. cook the asparagus in 2 cups boiling water until tender. drain, reserving 1 cup of the water. cut off the tips, chop them and reserve. put the chicken stock, onion, and reserved water in a pan and bring to boil. add the asparagus and simmer for 5 minutes. put through a strainer or vegetable mill or puree in a food processor or an electric blender. return to the pot and add the milk or cream and salt and pepper to taste. reheat and adjust the seasonings. before serving, sprinkle with reserved chopped tips.

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.