Breads & doughs
Sopa paraguaya
Fluffy savory cornmeal bread with cheese and onion, baked.
VegetarianGluten-free
Ingredients
- 300 g of cornmeal
- 250 g of grated fresh cheese
- 250 g of Paraguay cheese or similar
- 2 large onions
- 4 eggs
- 150 g of lard or butter
- 300 g of milk
- 150 g of creamed corn (optional)
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Chop the onions 4 sec/speed 5 and saute them 8 min/120C/spoon speed; set aside warm.
- Without washing the mixing bowl, beat the lard with the salt 30 sec/speed 4.
- Add the eggs one by one mixing 20 sec/speed 4.
- Add the milk, the corn and the onion and mix 20 sec/speed 3.
- Add the cornmeal and the cheeses and mix 40 sec/speed 4 until a homogeneous dough.
- Pour into a mold buttered and floured with cornmeal.
- Bake 40 to 45 min at 180C until the surface is golden and firm.
- Let cool 10 min, cut into squares and serve.
Tips
- Despite its name it is a savory bread or cake, not a liquid soup.
- The right point is fluffy inside and golden outside.
- It pairs very well as a side for barbecues.
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