4 Tbsp. (1/2 stick) unsalted butter 2 shallots, chopped 1 c. flour 3/4 c. Gewürztraminer wine 6 c. chicken stock 1-lb. extra-large (16 to 20 count) shrimp, peeled and deveined 6 c. (1 1/2-lbs.) shredded Wisconsin 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 c. pine nuts
Preheat the oven to 400° F. In large pot over medium heat, melt the butter. Sauté the shallots. Stir in the flour, and add the wine. Simmer for 5 minutes to reduce. Stir. Add the chicken stock and cook 3 minutes 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. Brush the pastry disks with beaten egg. Top the disks with Asiago cheese and pine nuts. Pour the soup into six 5 1/2-inch 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 minutes until the pastry is golden brown.