Sopa Paraguaya (Paraguay's Cheese Corn Bread — Not a Soup) 🌽

Name: Sopa Paraguaya (Paraguay's Cheese Corn Bread — Not a Soup)
Prep time: 28 min
Cook time: 42 min
Total time: 70 min
Yield: 2-4 servings
Cuisine: Paraguayan
Ingredients: 300 g fresh corn kernels (or frozen, thawed), blended to a coarse purée; 150 g cassava flour (or corn flour/masa harina); 1 onion, very finely diced; 200 g salty cheese, crumbled (Paraguayan, feta or mozzarella + 1 tsp salt); 1 cup milk; 1/3 cup vegetable oil; 3 eggs; 1 tsp salt (less if the cheese is very salty), black pepper; Optional: 2 spring onions; chopped; a spoon of butter for richness

The most famous misnomer in South American cooking: 'Paraguayan soup' is actually a moist, savoury corn cake — fresh corn, cassava flour, onions, milk, oil and a generous fistful of Paraguay's salty cheese, baked until the top bronizes and the inside stays custardy. It is the mate companion, the bread basket of Sunday asado tables, and according to the popular (if unverifiable) story, was named after a cook who overshot a soup and produced a solid that the president declared better than the original.

Central Department Paraguayan ⏱ 70 min Fácil

Método

1

Heat the oven to 180°C. Whisk eggs, milk, oil and salt in a big bowl, then stir in the corn purée and the onion.
2

Add the cassava flour in three additions, beating smooth each time — the batter should pour like thick cream. Fold in most of the crumbled cheese.
3

Pour into a greased rectangular dish (it bakes 3–4 cm thick, no more) and scatter the rest of the cheese and spring onion on top.
4

Bake 40–45 min until puffed, bronzed and a skewer comes out mostly clean — this is meant to stay moist, not dry.
5

Cut into squares and serve warm with a gourd of mate, or alongside asado as the bread of the plate.

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Sopa Paraguaya (Paraguay's Cheese Corn Bread — Not a Soup) 🌽

Método

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