Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: trim asparagus and chop coarsely. in a medium saucepan, melt butter over medium heat. add onion and cook until soft and lightly golden, about 8 to 10 minutes. add asparagus and cook for about 5 minutes, stirring occasionally. add broth, water, salt, and pepper and bring to a boil. reduce heat to low, cover and simmer for 8 to 10 minutes, until asparagus is very tender. remove saucepan from heat. in a blender, at low speed (with center part of cover removed to allow steam to escape), blend soup mixture in very small batches until very smooth. pour blended soup into large bowl after each batch. when finished blending, return soup to saucepan. stir in heavy cream and heat through. spoon soup into 4 bowls and serve.

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.