1. Cut the asparagus and celery into 1 1/2-inch pieces. Peel and roughly chop the shallots.
2. Place asparagus, celery, shallots, garlic and broth in the bowl fitted with the ultrablade knife. Launch the P1 soup program.
3. At the end of the program, add the cream and butter and mix at speed 12 for 30 seconds. Season with salt and pepper.
4. Serve hot or cold.