1 onion chopped
2 cups cooked chokoes
500g (1 lb.) can tomatoes
1 teaspoon salt
1 bay leaf
Freshly ground black pepper
750 ml (3 cups beef stock using stock cubes)
250ml (1 cup) milk or cream
Chopped chives for garnish
Method: Place onions, tomatoes, bay leaf and stock in pan and bring to boil. Cover and simmer 15 mins. Remove bay leaf and cool. Mix to a puree in blender. Add chokoes to blender and mix until smooth. Return soup to pan, add salt, freshly ground pepper and milk and bring gently to boil. Serve hot with chopped chives sprinkled over. Serves six to eight.
Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.16.
