Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 1. sweat leeks in butter until tender (without color) in a heavy gauge sauce pot. 2. add flour and stir well while remaining on the heat. 3. add chicken stock and milk. bring to a boil simmer for 20 minutes. 4. add asparagus and simmer until tender. 5. carefully remove asparagus with a slotted spoon and place in blender. add the cooking liquid and blend well( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam.). 6. strain through a fine chinois. bring to a simmer add the chavrie® and season with salt and pepper. 7. the soup can be served with crab and garnished with blanched asparagus spears.

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.