Bring the Gewürztraminer to a boil in a pan, then reduce the heat by half.
Then add the water and hayflower, and bring back to the boil.
Remove from the heat and let it sit for approximately 20 minutes before straining.
Melt the butter in a saucepan, and add the flour to form a light roux.
Mix the roux into the hayflower water and bring the mixture back to the boil.
Add the cream, and cook over medium heat for 8 to 10 minutes. Season to taste with salt, pepper, and nutmeg. Pour the soup into serving bowls and garnish with the fresh blossoms.