Sopa Paraguay

Ingredients

1 large onion, chopped

1 cup queso fresco

1 cup mild cheddar, grated

2 cups cornmeal

2 cups corn kernels

1 teaspoon salt

1 cup milk

6 eggs, separated

Preparation

Preheat the oven to 400 F.

Sauté the onions in oil until golden.

Whisk together the cheeses, cornmeal, corn, salt, milk and yolks. Add the onions.

Whip the whites until soft peaks and fold them into the batter.

Pour the batter into a greased 10x13 in pan and bake ~40 min. until set.

I also add chopped New Mexican green chiles.

Tools

Comments

Permalink Tito Lahaye
February 24, 2011

Name: sopa paraguaya

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About

One of only two landlocked countries in S. America, Paraguay is called the "Corazón de América." Bordered by Argentina, Brazil and Bolivia, Paraguay's cuisine reflects this deep cultural fusion and is unusual in South American for its lack of seafood. Milanesas and empanadas from Argentina are popular, as well as guarana sodas from Brazil. Dishes such as sopa paraguay and chipa, however, set Paraguayan cuisine apart. As Paraguayans tend to skip breakfast, snack vendors line the streets selling versions of chipa for "merienda." Usually crescent shaped but nothing like a croissant, chipa is made from cornmeal, yucca and cheese or it can be served filled with shredded beef in the form of chipa so'o.
The Sopa is typically served with soups or stews and we felt it would make a hearty pairing with Slovak Goulash: http://worldcupfoodchallenge.blogspot.com/2010/06/day-10-slovakia-vs-paraguay-new-zealand.html