An elegant cream of shrimp and Swiss cheese soup topped with puff pastry sprinkled with asiago cheese and pine nuts.

Swiss Cheese and Shrimp-En-Croute

4 tablespoons (1/2 stick) unsalted butter
2 shallots, chopped
1 cup all-purpose flour
3/4 cup Gewürztraminer wine
6 cups chicken stock
1 pound extra-large (16 to 20 count) shrimp, peeled and deveined
6 cups (1 1/2 pounds) shredded baby Swiss cheese
Salt and freshly ground white pepper
6 (6-inch) disks puff pastry (about 1 1/2 pounds)
1 egg, beaten
3 ounces grated Asiago cheese
1 cup pine nuts

1. Preheat the oven to 400°F (205°C).
2. In large pot over medium heat, melt the butter. Sauté the shallots.
3. Stir in the flour, and add the wine. Simmer for 5 minutes to reduce. Stir.
4. Add the chicken stock and cook 3 minutes longer.
5. Whisk in the Swiss cheese. Add the salt and pepper. Remove from the heat and set aside.
6. Brush the pastry disks with beaten egg. Top the disks with Asiago cheese and pine nuts.
7. Pour the soup into six 5 1/2-inch ovensafe bowls.
8. Brush the rim of the bowls with egg.
9. Place the pastry disks on top of the bowls. Press the rim to seal.
10. Bake for 15 minutes until the pastry is golden brown.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.