Cream of asparagus soup

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more. Add the vegetable broth and bring to a boil. Cover, reduce the heat, and simmer until the vegetables are tender, about 20 minutes. Remove from the heat, add the tofu, and puree the soup using a hand-held blender. (Alternatively, puree the soup in batches using a traditional blender, then transfer back into the pot). Season with salt and pepper to taste and serve hot or chilled.