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CHICKENSTOCK WITH AVOCADO BALLS
Chickenstock with avocado balls
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INGREDIENTS
- 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
DIRECTIONS
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
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