Monday: Tomato soup and "something like succotash"

Last night I did another cold (room temp, really) tomato soup variation and used the sweet corn from last week's biokiste to make something resembling succotash (without lima beans it can't be real succotash and I haven't found lima beans here).

The tomato soup was simplicity itself: I put the tomatoes through the food mill (medium disc); added some new mexican chili powder, a bit of chipotle powder, salt, and cream; mixed well; and then let sit for a while for the flavors to meld.

For the pseudo-succotash I cooked a chopped red onion, some minced garlic, and a few chopped hornpeperoni (long green peppers) in olive oil with lardons (smoked bacon). When the peppers started to soften and the bacon was cooked, I added the corn kernels, some soissons beans, and a bit of chicken bouillon and then let the whole thing cook gently for another 5-10 minutes, until the corn was cooked.

Both the soup and the succotash were very good.

We also had some bread and a green salad.

Wine: Valley of the Moon 1999 Pinot Blanc. I'd been afraid to open this bottle because I thought there was no way it would have survived 7-8 years. Luckily that was incorrect. It's totally different than when it was young, but it was still quite nice.