Although this bread is literally called "Paraguayan soup" in Spanish, the truth is this is not a soup but a delicious Paraguayan version of cornbread. Paraguayans love it and since I made it for the first time, I love it too. I found the recipe is Maricel Presilla's book The Food of Latin America - Gran Cocina Latina.
At home we're all cornbread lovers and this one, made with a blend of queso fresco and Munster cheese, is so rich, that I decided to share the recipe with you to celebrate our Latin American culinary traditions during this Hispanic Heritage Month. Keep reading for the full recipe of this wonderful sopa paraguaya.
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This sopa paraguaya is perfect to be served with soups, meat stews or grilled meats. My children love it with honey.
Makes 6-8 servings
2 cups of cornmeal
4 cups of chopped onion
3 cups of water
2 teaspoons of salt
8 tablespoons of butter
4 egg yolks
2 cups shredded queso fresco
3 cups of shredded Munster cheese
2 cups of corn kernels
2 cups of milk
1. Preheat the oven to 400°F and butter an 8-inch square pan.
2. In a pot, put the onion to boil with the water and salt, over medium heat. Boil until the onion is tender. Remove from heat, let cool down and strain the onion and reserve.
3. In a bowl, with the help of an electric mixer on medium speed, beat the butter until fluffy.
4. Lower the mixer speed and add the egg yolks one by one, and beat until well incorporated.
5. Add the cheeses, corn kernels, milk and finally the cornmeal, on a fine stream, and beat until well mixed.
6. Put the mixture into the baking dish and bake for 45 minutes to 1 hour, until a toothpick inserted in the middle comes out clean.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine