Cream of Asparagus Soup

Ingredients
1 cup chopped asparagus
1 cup vegetable broth
1 cup Cashew Milk
1/4 cup white wine
2 tablespoons Churn Style Butter
2 tablespoons flour
1 teaspoon fresh thyme, minced
1/4 teaspoon white pepper
salt to taste
Cashew Crème Frâiche for garnish

Instructions
Blend chopped asparagus and vegetable broth into a puree.
Melt butter in a pot over medium heat, and add the white pepper and thyme. Cook over medium low heat for 2 to 3 minutes, allowing the thyme to infuse the butter.
Add the flour and stir well. Cook til the flour smells toasty.
Add the white wine, and stir well.
Add the asparagus puree, straining through a mesh sieve into the pot. Bring to a boil, reduce the heat to low, and cook for 7 to 8 minutes, til the raw taste is gone. Don't cook long enough to lose the fresh nutty flavor though.
When it is done, add salt to taste, adjust pepper if needed, and serve with a few dollops of crème frâiche.
Enjoy!