Asparagus Brie Soup

1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 cup butter
1/4 cup all-purpose flour
3 cups chicken broth
1 cup heavy whipping cream
1/2 cup white wine
4 to 6 ounces Brie, rind removed
Dash salt and pepper

In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes.

Place half of the soup at a time in a blender or food processor; cover and process until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted. Makes 4 servings.