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Puff Pastry Soup


Chunky Soup with Puff Pastry
Chunky Soup with “Puff Pastry Hat” (Cheater’s Edition)

This is how I “dress up” a can of soup to make it taste yummier and look more gourmet. With just a can of chunky soup, puff pastry and an oven, this cute looking soup bowl with a “puff pastry top hat” can be served effortlessly. As you dig into the soup, the puff pastry will sink into the soup making it delightfully soggy. It is a fun way to enjoy an otherwise boring can of soup. Because canned soup was used here, the preparation time is only about 15 minutes.

Chunky Soup with Puff Pastry

This was actually a kitchen experiment where I tried to mimic the soup with bread top that I had in my school days at Country Manna restaurant. Back then, this soup was the reason I went to Country Manna, and it was such a treat. I was so fascinated with the bread that was on top of the soup bowl back then. Recently, after I saw a recipe for chicken pot pie using puff pastry, and I realised that puff pastry is likely the “bread” on top of my soup and so I tried it out with a can of soup. I think this was a successful experiment in finding out how it was done.

(serves 2)
– 1 can (around 500g) of chunky soup (those type that do not need to add water, just heat up and consume)
– a small piece of frozen puff pastry*
– 1 egg, beaten
– water

– oven
– pastry brush
– oven-safe soup bowls or ramekins
– a work surface dusted with flour
– a rolling pin dusted with flour

Directions (Step by Step Photos)

How to make chunky soup with puff pastry
1. Thaw the frozen puff pastry at room temperature for about 1/2- 1 hour

How to make chunky soup with puff pastry
2. Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.

How to make chunky soup with puff pastry
3. Roll out the dough as thin as you can (about 1 mm).

How to make chunky soup with puff pastry
4. Empty the soup into oven-safe soup bowls.

How to make chunky soup with puff pastry
5. Cut out a piece of rolled puff pastry dough to cover the soup bowl. Secure the edges with water.

How to make chunky soup with puff pastry
6. Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.

How to make chunky soup with puff pastry
7. Bake in preheated oven of 180C (356F) for roughly 10-15 minutes till the puff pastry is puffy and golden brown.

* Where to buy puff pastry in Singapore. You can purchase it at the frozen section of supermarkets. I purchase mine (Sunshine brand) at NTUC Tampines Mall. Only the bigger NTUC outlets sell this. You can also get it at other supermarkets such as Cold Storage.

Leave a Comment

71 Responses to “Puff Pastry Soup”

  1. Swee Cheng — March 17, 2010 @ 1:08 pm

    So clever of you to think of this idea.. Now I know what to do with the pastry sheet that I just bought! :)

    Thanks for sharing this and I absolutely luv puff pastry soup!!


    • wiffy replied: — March 19th, 2010 @ 4:10 pm

      you’re welcome :) have fun whipping up your puff pastry soup


  2. Eat. Travel. Eat! — March 17, 2010 @ 1:52 pm

    Puff Pastry makes everything look so fancy! You make the canned soup look like it is from a restaurant now :). I find it interesting that the Campbell’s soup isn’t very gloopy.


    • wiffy replied: — March 19th, 2010 @ 4:12 pm

      This particular soup I bought is half watery, half chunky hehe


  3. art and appetite — March 17, 2010 @ 4:41 pm

    This should be a reason I need to get gigantic remekins. They looks fabulous!


    • wiffy replied: — March 19th, 2010 @ 4:12 pm

      The ones in the first two photos are actually mini 6-oz ramekins. the photos made them look bigger than they really are ;)


  4. Lia Chen — March 17, 2010 @ 5:33 pm

    Another great quick cooking tips from you. I love it! Saving so much time … cool idea Wiffy :)


  5. Nasi Lemak Lover — March 17, 2010 @ 7:55 pm

    This is simple and yummy!


  6. daphne — March 17, 2010 @ 9:09 pm

    hehee.. I love how u make such a simple dish to look and feel like restaurant quality!


  7. 3hungrytummies — March 17, 2010 @ 10:16 pm

    How clever!! :o


  8. peachkins — March 17, 2010 @ 10:41 pm

    It sure made the soup more elegant!


  9. norma — March 17, 2010 @ 10:49 pm

    You give me puff pastry and I am a happy gal!


  10. gaga — March 18, 2010 @ 2:13 am

    How rich and decadent. It looks great!