Ingredients:
1/2 lb fresh asparagus, cut into 2-inch pieces 1/2 cup butter 1/4 cup all-purpose flour 3 cups chicken broth 1 cup whipping cream 1/2 cup white wine 6 ounces brie cheese, rind removed 1 dash sea salt and fresh cracked pepper
Preparation:
In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown. Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes. Place 1/2 the soup at a time to blender until smooth and return to pan. Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
