Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: put asparagus and stock into a medium pot and bring to a boil over high heat. reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, set aside 2 cups of the broth; keep warm. puree asparagus and remaining broth in blender; return to pot and set aside. (i puree in batches) melt butter in a medium heavy saucepan over low heat. add flour and cook stirring constantly with a wire whisk for 2 minutes. whisk in reserved warm broth. increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. transfer to pot with asparagus puree. bring to a simmer over medium heat, stirring often. slowly add half-n-half. season to taste with salt and pepper.

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.