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Puff Pastry Soup

   

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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.

Ingredients
(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

Tools
- 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





68 Responses to “Puff Pastry Soup”

  1. sushi — April 4, 2010 @ 10:46 pm

    where did you get the mini 6-oz ramekins? :) i would like to get them as well… :)

    Reply

    • wiffy replied: — April 5th, 2010 @ 12:07 am

      I bought them at Daiso Singapore (Rivervale Mall). But the last time I went (few weeks ago), they were sold out. But you can try your luck … maybe they restock or you can find at other branches.

      Reply

  2. sushi — April 6, 2010 @ 8:42 pm

    Noted. Lotsa thanks! :)

    Reply

  3. zaclin — August 13, 2010 @ 10:50 pm

    Made this today and hubby was impressed! :)

    Reply

  4. JoaLim — August 17, 2010 @ 5:27 pm

    Your instructions are clear. Sure to try out this weekend

    Reply

  5. kiki — September 25, 2010 @ 5:00 pm

    i followed all the steps but not sure why my puff pastry sink? i used sunshine puff pastry. :(

    Reply

  6. Jay — February 22, 2011 @ 2:17 pm

    Puff Pastry soup is available at Potter’s Cafe @Safra Mount Faber. Superb food at reasonable price. Great ambience too.

    Reply

  7. minmin — March 27, 2011 @ 7:41 pm

    hmmm..
    tried you way of doing but how come whenever few mins into baking, 1 side of the puff will sink into the soup? :(

    Reply

  8. funfuntrip — April 5, 2011 @ 11:43 pm

    You can get puff pastry from Phoon Huat. The brand is Pampas and comes in 6 square sheets per pack, about 9″x9″. No rolling, fuss free :-) Inexpensive too.

    Reply

  9. Denise — May 29, 2011 @ 8:14 pm

    Hi, I have been trying this recipe a few times over the past few days. I made the pastry quite thick but the middle sinks in because it is too heavy. Today I tried to roll it out thinner and it did not sink. But I realised that the thicker pastry tastes so much better than the thinner one as the thinner one is too flaky. Do you have any ideas?

    Reply

    • wiffy replied: — June 9th, 2011 @ 1:38 pm

      sorry I am not too sure… you can also try with pre-rolled puff pastry (pampas brand) and see if that works out better for you :)

      Reply

  10. Assia — November 29, 2011 @ 6:48 pm

    Hi Wiffy,
    Your pot pies look delectable – and it seems now is the right season to make them. Nothing better than a hot pot pie on a rainy day!
    Thanks for your tip on phyllo dough – I’ve had trouble finding it here in Singapore!

    Reply

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