Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: puree 2 cans of drained asparagus and chicken broth (and cornstarch ifusing - i omitted) in blender(you may need to do this in batches to avoid overflowing your blender), reserving remaining 1 can of asparagus for later. heat in a saucepan until warmed through, tasting and adjusting seasonings(salt,pepper,curry powder,and accent) as needed. heat remaining can of asparagus according to the package directions, or in the microwave for a few minutes, just to warm them through, set into 4 serving bowls. stir in 1/4 cup half n half or light cream and the butter and heat through. ladle soup into the bowls of asparagus and garnish each with a spoonful of sour cream.

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.