or scroll for handy tips and a little nostalgia.
Be pleasantly surprised when you try this Choko Soup recipe!
It’s a nutritious and creamy soup that you can have on the table in less than an hour.
The Recipe for Choko Soup
Very early recipes for Choko Soup were quite basic.
This one, from The Sydney Morning Herald in 1921, suggests just adding using flour, milk and butter to. create a “most delicious soup, strongly suggestive of Oyster Soup.”
Please note, the recipe in the clipping below is not the recipe I’ve tested, I’ve just included it to show how long we’ve been trying to turn chokos into something wonderful – keep scrolling for the recipe.
I’m not so sure modern tastes would approve of this style of soup – though do let me know in the comments below if you try this version.
The recipe here is instead based on one I found in a community cookbook.
It’s still a simple recipe, with just 5 basic ingredients required in addition to the chokos.
Ingredients for Choko Soup
To make this soup you’ll need:
- 7 chokos (also known as chayote)
- 2 potatoes
- 1 leek (or large onion)
- 1 clove garlic
- 1 litre chicken stock
- 150 ml thickened cream (or 250ml milk for a less creamy/rich version)
- little extra thickened cream or sour cream, and parsley (optional, to garnish).
How to make Choko Soup
Start by:
- peeling and chopping the potatoes into cubes
- peeling, de-seeding and chopping the chokos into cubes (the skin and seeds are edible, so I generally do a quick peel and leave a little skin – otherwise it will be a tedious task!)
- finely slicing the leek (use the white and light green parts only).
Once you’ve prepared the veges, place the potatoes, chokos, leek, garlic and stock in a saucepan and bring to the boil.
Boil, uncovered, for 30 minutes or until most (but not all – there should be enough to cover the bottom of the saucepan) of the liquid has been absorbed.
Puree the contents of the saucepan in a blender.
Add the cream or milk and heat gently to serve.
Add a swirl of thickened cream or sour cream and a sprig of parsley to serve.
Recipe FAQs
Q. How long will Choko Soup keep?
It should last in the fridge for a few days.
Q. Can I freeze Choko Soup?
Yes, this soup freezes well for up to 3 months.
Q. Do you have more choko recipes?
I certainly do!
Try my Choko Pickles, Choko Tarte Tartin and long list of other fabulous choko recipes.
Choko Soup
Ingredients
- 7 chokos
- 2 potatoes
- 1 leek (or large onion)
- 1 clove garlic
- 1 litre chicken stock
- 150 ml thickened cream (or 250ml milk for a less creamy/rich version)
- little extra thickened cream or sour cream, and parsley (optional, to garnish)
Instructions
- Peel and chop potatoes into cubes.
- Peel, de-seed and chop chokos.
- Finely slice leek (white and light green parts only).
- Place potatoes, chokos, leek, garlic and stock in a saucepan and bring to the boil. Boil, uncovered, for 30 minutes or until most of the liquid has been absorbed.
- Puree the contents of the saucepan in a blender.
- Add cream and heat gently to serve.
- Add a swirl of thickened cream or sour cream and a sprig of parsley to serve.