Asparagus and brie soup

2/3 c. butter
1 lb. asparagus, pared and blanched
1/2 c. all-purpose flour
6 c. chicken broth
1 c. sweet white wine
2 c. heavy cream
1 c. Brie cheese, rind removed

In a saucepan, heat the butter. Add the asparagus and saute until tender. Stir in flour; reduce heat and cook for 2 minutes. Add broth, wine, and cream. Bring to a boil; reduce heat and simmer for 10 minutes. Transfer soup to a food processor or blender; puree. Return to pot and reheat. Stir in the cheese; continue to simmer for 5 minutes.