Two chicken breasts, cut into strips
250g young leeks; I used 4 thin leeks straight from the allotment, washed and thinly sliced
850ml / One and a half pints hot chicken stock
1 ripe avocado peeled and sliced
When ready to serve, 1 tablespoon freshly chopped coriander
Melt butter in a saucepan, season chicken and fry for a few minutes.
Gently sauté the leeks for 3---4 minutes (or place the chopped leeks in oven in a tin foil parcel with a little butter ,pepper and just a dash of water to keep the leek goodness in.)
When leeks and chicken are tender, add hot chicken stock, check for seasoning.
To serve place a few slices of avocado in each soup bowl top with chicken strips and ladle in the leek soup.
Sprinkle with coriander and serve at once.