A Show Stopper!

One of our favorite restaurants in Napa, Bistro Jeanty, makes fabulous French country fare.  One of their signature dishes is a bowl of Tomato soup with a crown of puff pastry.  They take a simple dish, and elevate it to something special.  Surprisingly easy to do in your kitchen with very few ingredients.  It’s a real show stopper!


  • Soup – your choice, Tomato, Cream of Mushroom, Clam Chowder, Split Pea or any of your choosing.
  • Puff Pastry – Pepperidge Farms has a great 2 sheet package in the frozen section of most markets. Each sheet makes two servings.
  • One Egg.


  1. Thaw your puff pastry sheet(s) and select oven proof bowls with a diameter of less than 7 inches.  Preheat the oven to 425 F.
  2. Get your soup ready.  If it is canned or boxed, no big deal.  Just warm it up and add some flavorings to make it better. Spices, herbs, or a shot of Sherry can all do the trick.
  3. Roll out the puff pastry and cut out two circles that are about one inch larger than the top of the bowls.
  4. Beat the egg well and paint the outer 1 inch of the puff pastry circles with the beaten egg.
  5. Ladle the soup into the bowls, and carefully put a puff pastry round on top of the bowl with the egg side towards the bowl (it is the glue).  Seal the puff pastry well to the bowl.
  6. Brush the top and sides of the pastry with the remaining beaten egg.
  7. Place the bowls in the middle of the 425F oven and watch as the miracle of expanding molecules cause the puff pastry to rise.
  8. Bake until well browned, about 20 minutes.  Remove from the oven and let cool for about ten minutes.

Be ready to be dazzled!