Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a medium pot over medium low heat. add leeks and cook, stirring often, until tender, about 10 minutes. add broth and potatoes and bring to a boil. reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. remove pot from heat ad set aside to let cool slightly. carefully transfer soup to blender in batches and purée until smooth. return soup to pot and bring to a boil. remove from heat, whisk in sour cream and season with salt and pepper. ladle soup into bowls, garnish with chives 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.