A surprisingly tasty and comforting soup.
Prepare to 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 under an hour.
Choko soup recipe
Very early recipes for choko soup were fairly simple.
This one from the 1921 Sydney Morning Herald suggests simply adding flour, milk and butter. Create a “most delicious soup, strongly reminiscent of oyster soup”.
Please note that the recipe in the snippet below is not the recipe I tested. I just included it to show how long we’ve been trying to turn chokos into something wonderful – keep scrolling for the recipe.
Not sure if modern tastes would approve of this style of soup – but 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 only 5 basic ingredients needed in addition to the chokos.
Ingredients for choko soup
For this soup you need:
- 7 chokos (aka chayote)
- 2 potatoes
- 1 leek (or large onion)
- 1 clove of garlic
- 1 liter of chicken broth
- 150ml thickened cream (or 250ml milk for a less creamy/rich version)
- some extra thickened cream or sour cream and parsley (optional for garnish).
How to make choko soup
Start with:
- Peel potatoes and cut into cubes
- Peel, core, and dice chokos (skin and seeds are edible, so I generally do a quick peel and leave some skin—otherwise it gets tedious!)
- Finely chop the leek (use only the white and light green parts).
When you have the vegetables ready, add the potatoes, chokos, leeks, garlic and broth to a saucepan and bring to a boil.
Cook uncovered for 30 minutes or until most (but not all – there should be enough to cover the bottom of the pot) of the liquid has been absorbed.
Puree the contents of the pot in a blender.
Add cream or milk and heat slightly to serve.
To serve, add a strudel of thickened cream or sour cream and a sprig of parsley.
Frequently asked questions about recipes
Q. How long does choko soup keep?
It should keep 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 any more choko recipes?
I definitely do!
Try my Choko Pickles, Choko Tarte Tartin and the long list of other fabulous choko recipes.
- 7 chocos
- 2 potatoes
- 1 Leek (or large onion)
- 1 clove Garlic
- 1 liter chicken broth
- 150 ml thickened cream (or 250ml milk for a less creamy/rich version)
- little extra thickened cream or sour cream and parsley (optional, for garnish)
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Peel potatoes and cut into cubes.
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Peel, deseed and chop chokos.
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Finely chop the leek (white and light green parts only).
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Place the potatoes, chokos, leeks, garlic and broth in a saucepan and bring to a boil. Cook uncovered for 30 minutes or until most of the liquid has been absorbed.
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Puree the contents of the pot in a blender.
-
Add cream and heat slightly to serve.
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To serve, add a strudel of thickened cream or sour cream and a sprig of parsley.