Wednesday, April 7, 2010

Soup In A Cup

Puff pastry is useful for a quick dessert or snack. I used puff pastry to make this soup for my kids last week.  It looks elegant but is actually really simple to make.


1 Russet Potato, peeled and diced
1/4 Yellow Onion, chopped
1 cup frozen green peas and carrots
1 tbsp of cooking oil
1 small can of cream of mushroom
1 same amount of water as cream of mushroom
Black Peppers


  1. Thaw one sheet of puff pastry on a foil in at room temperature 30 minutes before baking.
  2. Rinse and chop all ingredients.
  3. Heat up pan and cooking oil.
  4. Stir fry onions until fragrant.
  5. Add potatoes and stir fry for 1 minute.
  6. Add green peas and carrots and stir fry.
  7. Add 1 can of water to the cream of mushroom and mix well.
  8. Add pepper and diluted cream of mushroom to the pan and cook with the rest of ingredients.
  9. Cover and cook for 5 minutes until potato is cooked.
  10. Transfer soup into 4 small cups.
  11. Cut thawed puff pastry into 4 equal pieces. Carefully place one piece on top of each cup. 
  12. Seal the edge of pastry by brushing some water along the edge.
  13. Beat one egg and brush egg wash on top of each pastry for coloring.
  14. Put in oven and bake at 390 degree for 10 minutes.
  15. Serve when it's hot.

For an even more quick and simple soup, just open a can of soup and pour it in the cup, then follow steps 11 to 15.

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