INGREDIENTS

INSTRUCTIONS

Roast then peel, seed and dice the poblanos.  In large stainless steel,
enamel or other nonreactive stock pot, add  chickens, leeks, carrots,
red onions, bay leaves and parsley.  Cover with water and simmer until
chickens are cooked through.  Remove chickens from pot and let cool.
Continue cooking stock until  it is reduced by one-fourth of the
original volume. Remove half of  the stock and reserve.  To the other
half of the stock, add potatoes, cream and spices. Start  it cooking.
Do not season with salt and pepper at this time.  Pull meat and skin
from bones of the chicken. Leave meat in chunks as  you pulled it from
the chicken. Do not dice chicken or it may shred  as it is cooked more.
Place bones and half of the skin back into the reserved cooking
liquid. Place it over medium heat. Let it cook until potatoes cooking
in other pot are just tender.  Strain bone-stock mixture through a
chinoise or fine strainer.  Combine with this stock with
potato-cream-stock mixture. Place  poblanos into pot.  Cook on a slow
simmer until all vegetables are semisoft. Add  cilantro, salt and
pepper to taste. Bring to a slow rolling boil,  reduce heat and simmer
for 10 minutes.  Finish soup by preparing a lightly seasoned roux. Melt
1/2 pound  butter and gradually add 1/2 pound (slightly less than 1
cup) flour.  Cook about 1 to 2 minutes, stirring. Add to soup and mix
well.  Serve soup in a shallow bowl and garnish with a sprig of
cilantro.  Recipe by: Dave Maplethorpe  Posted to CHILE-HEADS DIGEST V4
#152 by "Chateau Stripmine"  <chateaustripmin@mcn.net> on Oct 7, 1997

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