Roasted Tomato Soup with Crab Rangoon and Chocolate Mousse

Today's kitchen adventure menu was developed with the intention of making life simple, as last week's kitchen adventure deemed labour intensive. We decided we would make tomato soup with crap crab rangoon. This is a picture of what crab rangoon looked like in the recipe we found: 

crab rangoon mmm...

This is what it looked like after a mini disaster: 

Crap rangoon 

WHAT WENT WRONG!? Well, first off, we forgot to defrost the wonton wrappers so we decided to defrost them in the microwave... worst decision of our cooking careers. Lesson learned... PATIENCE IS A VIRTUE. Had we waited for the wrappers to defrost by themselves instead of popping them in the microwave, we would have saved ourselves a world of headaches and frustration.

The result of impatience.... Peeling one of these is like peeling a price sticker off a pair of shoes.... while the shoe disintegrates. 

The finished product

The recipe we found online was all in ounces, so we decided to just eyeball everything. Here are the amounts we roughly used:

1 pack of crab sticks (imitation crab) - probably 14 sticks
1/4 a block of cream cheese
Seasoning to taste (we used some worscestershire sauce, garlic powder, salt and pepper)

Mix everything together (we used our hands) and then scoop into your wonton wrappers, and bake at 425F for 8-10 minutes. Don't be impatient like us and decide to microwave the wonton wrappers!

For our main dish, we decided to make tomato soup. Tomato soup is a favorite of ours, and when it is on the menu we will almost always order it therefore we decided to give it a go. Here is the recipe we used:

800g cherry tomatoes
4 large tomatoes
4 cloves garlic
2 cups chicken stock
1/4 cup of sour cream
Touch of heavy cream
Seasoning (we used salt, pepper, oregano, thyme, garlic powder, dried basil)

Start off by roughly chopping the tomatoes and roasting them at 395F for 15-20 minutes. The recipe called for the oven temperature to be at 200C. Potato mistakenly missed the celsius and put it at 200F. After around 15 minutes, we noticed the tomatoes didn't look any different from when they went in. So after looking at the recipe more closely we realized the temperature was in celsius and we adjusted the temperature accordingly. This is also why it took us twice as long to make the tomato soup!

While the tomatoes are roasting, in a skillet cook your garlic with some olive oil. Once the tomatoes are out of the oven, pop them into a blender or food processor and liquify them. Once they have liquified, pour them into a soup pot and mix with the chicken stock. Simmer for 15 minutes, and then add the sour cream. Once the sour cream has been added, season to taste and add a touch of heavy cream to finish it off. Lastly, you can add some sugar if you find the soup too sour. We added about a spoon.

Finished product

The soup recipe turned out really good, but a little on the watery side for our tastes. We're used to the nice chunky kind they serve at restaurants. So when we make this in the future, we will probably add less chicken stock. But if you like your soup less chunky, then two cups is just right for you.

For dessert we decided on something no bake and since we are chocolate fiends, we decided on chocolate mousse. Here's the recipe we used:

1.5 cups of bittersweet chocolate
7 egg yolks
6 egg whites
4 TBSP sugar
2 cups heavy cream
1 tsp vanilla
1 pinch of salt

Start by melting your chocolate on a double broiler, and once smooth and velvety set aside to cool. In the meantime, whip your cream till it is medium stiffpeak. Then add the sugar and vanilla. Set the whip cream aside, and whip your egg whites till it is also medium stiffpeak. Then fold the melted chocolate into the egg whites, and once everything is well mixed, fold in the remaining whip cream. Scoop into ramekins or fancy glasses and chill for as long as you'd like. We also decided on this recipe because it only called for a chill time of one hour.


Some changes we would recommend for this recipe, is using dark chocolate, unless you are a fan of sweet mousses and really melting the chocolate longer so that the final product is smoother with less grainy consistency.

Chocolate mousse chilling in the fridge

Here is our final product. Hammer's family didn't seem to mind the crap rangoon so we give it a B-. Tomato soup an A- and the chocolate mousse gets a B+.

Not a giant disaster after all!