Shelly's Recipe

SWISS CHEESE AND SHRIMP SOUP EN CROUTE

Category: Soups

4 tbsp unsalted butter
2 shallots, chopped
1 cup flour
3/4 cup Gewürztraminer wine
6 cups chicken stock
1 lb (16 to 20 count) shrimp, peeled and deveined
1 1/2 lbs shredded Baby Swiss cheese
Salt and freshly ground white pepper
6 6 inch disks puff pastry (about 1 1/2 lbs)
1 egg, beaten
3 oz grated Asiago cheese
1 cup pine nuts

In large pot over medium heat, melt butter. Saute shallots. Stir in flour and add wine. Simmer for 5 minutes to reduce. Stir. Add chicken stock and cook 3 minutes longer. Whisk in Swiss cheese. Add salt and pepper. Remove from heat and set aside.

Brush pastry disks with beaten egg. Top disks with Asiago cheese and pine nuts.

Pour soup into 5 1/2 inch oven safe bowls. Brush rim of bowls with egg. Place pastry disks on top of bowls. Press rim to seal. Bake at 400 for 15 minutes until pastry is golden brown.