Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: if you can find summer savory- and it's fresh- that is the key to making the best asparagus soup. if not, add the rosemary in-- to taste-- instead. chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy. let the veggies cool, drain them and reserve the broth. blend the veggies and herb mix with one cup broth to high heaven! sometimes there are little strings from the celery, but i don't mind that. to avoid this, chop up the celery more before cooking. return mixture to the pot and add the rest of the ingredients, heating slowly. be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.

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.