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Chickenstock with avocado balls

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• Cooking Time: 15
• Servings: 4
• Preparation Time: 10
• 1 liter of chickenstock with chicken meat
• 1 small glass of dry sherry
• 2 teaspoons of lemon juice or aceto balsamico
• 2 teaspoons of soy sauce
• app. 10-15 sprigs of chives, chopped
• 1 smal red Spanish pepper, deseeded and cut in thin strips
• 1 ripe avocado

1 Take the meat from the stock and cut in small strips

2 Heat the stock with the sherry, lemon juice and soy sauce

3 Halve the avocado, remove the pit, and cut into small pieces or use a scooper to make small balls

4 Divide the balls with the meat and strips of pepper over the bowls

5 Pour the stock over it and then sprinkle the chives over the soup