Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut asparagus into 1 inch chunks. place chicken broth in pot and add asparagus chunks. bring to a boil and simmer five minutes until tender. in a small saucepan, melt butter and saute shallots and garlic for five minutes. add flour and cook for one minute. add flour mixture to chicken broth and stir until thickened. blend soup in blender until semi-smooth. return to pan and add half and half, thyme, and pepper. simmer for five minutes. add parmesan cheese until melted. season with additional salt and pepper if desired.

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.