Cream of Ortega Chile Soup, A Love Story

A bout of influenza left me in the depths of a remote jungle of Mexico.

Outside the town of Oopta, I lifted myself off the cot to glance out the dusty window.

Nothing to see as darkness of the jungle only hinted it was day. 

Laying back down, I hear the leaves rustle.

The door opens and in walks a barefoot maiden wearing nothing more than a cotton dress.

Sunlight creped behind her and revealed a silhouette sent from heaven.

A small breeze teases her hair bringing the sweet fragrance of spice into the room.

Soon my lips will be graced with something sweet and warm.

She brought me Cream of Ortega Chile Soup!

            CREAM OF ORTEGA CHILE SOUP

1             Large Onion

8          Large Ortega Chiles Diced

You buy whole chile’s then roast and remove outer skins. (or)

buy a large can already prepared.

6T        Flour

1qt.     Hot Water

2c        Cream ½ and ½ will do (cream is better!)

4T        Chicken Bouillon

½         Cube Butter

Brown onions in butter then add diced Ortega Chiles and heat well. 

Add flour (premix in a little bit of water) and chicken bouillon. Mix well and add 1qt. hot water.

Cook until soup starts to thicken. Boil a couple minutes.

Remove from heat and add cream. Stir well and serve.

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So there it is on this day February 7, 2011.  CM-SDH-Wayne

“Wit ought to be a glorious treat like caviar; never spread it about like marmalade.”

Noel Coward