Wisconsin Swiss Cheese and Shrimp Soup-En-Croute

Wisconsin Swiss Cheese and Shrimp Soup-En-Croute

Courtesy of Wisconsin Milk Marketing Board 6 Servings • 15 Min. Prep Time • 25 Min. Cook Time
Ingredients
4 Tbsp. (1/2 stick) unsalted butter
2 shallots, chopped
1 c. flour
3/4 c. Gewurztraminer wine
6 c. chicken stock
1 lb. extra large (16 to 20 count) shrimp, peeled and deveined
6 c. (1 1/2 lbs.) shredded baby Swiss cheese
salt and freshly ground white pepper
6 (6 in.) disks puff pastry (about 1 1/2 lb.)
1 egg, beaten
3 oz. grated Asiago cheese
1 c. pine nuts

Directions:

1. Preheat the oven to 400°F.

2. In large pot over medium heat, melt the butter. Sauté the shallots. Stir in the flour and add the wine. Simmer for 5 min. to reduce. Stir. Add the chicken stock and cook 3 min. longer. Bring stock to boil and add shrimp. Cook 6-8 minutes, or until the shrimp are pink and cooked through. Lower heat. Whisk in the Swiss cheese. Add the salt and pepper. Remove from the heat and set aside.

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

4. Pour the soup into six 5 1/2-in. oven-safe bowls. Brush the rim of the bowls with egg. Place the pastry disks on top of the bowls. Press the rim to seal. Bake for 15 min. until the pastry is golden brown.

Wine Pairings:

White Table Wine, Sauvignon Blanc, Pinot Grigio