Instructions: Sea salt and fresh ground black pepper - to taste

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.

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