2 chicken fillets
1 leek
2 sweet peppers, preferably different colors
1 tbs butter or margarine
1 tbs flour
4 dl (1 3/4 cups) water
5 dl (2 cups) milk
2 chicken bouillon cubes
2 avocados
1/2 dl (scant 1/4 cup) chopped dill
2 tbs fresh lemon juice

Cut the chicken in small pieces. Rinse the leek and remove seeds from the sweet peppers. Shred the vegetables. Sautee chicken and vegetables in fat in a pot. Stir in flour and dilute with water and milk. Add bouillon cubes and allow the soup to boil for about 5 minutes. Split the avocados and remove peel and stone. Mash one fruit and cut the other in pieces. Beat the mashed avocado in the soup (as a thickening agent). Put in the avocado pieces and the chopped dill and flavor with lemon juice, salt and pepper to taste. Serve with a good bread.