Soup with pastry lid, starter, great starter, original starter, soup starter, talking point starter,

You’ll love this one. It’s such a simple idea and so easy to make, but looks great and is always a conversation starter at the dinner table.

Depending on who you’ve got coming for dinner, you can make this soup starter as simple or as complicated as you like.

Want to impress? Make the whole soup from scratch and finish off with the pastry lid. Are you’re limited on time or have unexpected guests? Then keep it simple and use shop-bought soup (minestrone works great) and just add the lid for that “wow” factor. I promise I won’t tell 🙂

Keep a lid on it

Ingredients (enough for 4 people)

Soup of choice (either home made or shop bought),
Defrosted Puff pastry (3 packs)
1 raw egg (whisked)
Grated cheese (optional)
Ovenproof soup bowls (preferably with handles)


Divide the soup over 4 ovenproof bowls.

Preheat the oven to 220 degrees Celsius (200 degrees for fan oven)

Take the defrosted puff pastry and cut out a circle that is approximately 3 cm wider than the diameter of the soup bowl.

Wet the side of the soup bowl with a little bit of water using a brush.

Carefully place the circle of dough onto the bowls and push the edges down slightly.

Brush the puff pastry with the whisked egg and sprinkle cheese on top (optional)

Put the bowl in the preheated oven for approximately 10 minutes, but keep an eye on the pastry to make sure it does not burn. Be careful taking it out of the oven as it should be very hot. I find using bowls with handles makes it easier to take them out without disturbing the lid.

And there you have it, a very easy but impressive starter that you can have on the table in no-time.



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