So the story goes that a cook called a machu in the Guarani language was making the then president Don Carlos Antonio Lopez his beloved white soup. On this day, the machu mistakenly added to much corn flour to the mixture. As it was nearing noon and lunch time she had no time to start from scratch so she made an executive decision. She poured the mixture into an iron container and cooked it in the tatakua (a rustic Guarani oven made of clay and adobe). When it came out it was a solid soup. Nervous, she served it anyway and Don Carlos after tasting it, found it very delicious and immediately named it “Sopa Paraguaya”. Sopa Paragauya is not a soup at all but a delicious cheesy corn bread. A lovely Paraguayan dish you are sure to love.
- 2 1/2 cups corn flour
- 2 cups Milk
- 4 Onions white, chopped finely
- 12 oz. Queso paraguay grated, or as an alternative use 9 oz. mozzarella and 3 oz. grated parmesan
- 4 Eggs
- Salt to taste
- Black pepper to taste
- 1 Tablespoon Vegetable oil
Preheat oven to 350 F.
In a skillet cook the onions until translucent, add salt and pepper
In a bowl, whisk the eggs until they become foamy.
In a separate bowl, add the corn flour, then the cooked onion and the milk, and mix.
Add the eggs and the cheese grated. Mix well.
Grease a baking dish with oil and pour the mixture in it.
Bake for 30 to 40 minutes or until the surface is golden brown. Poke the sopa paraguaya with a toothpick, it should come out clean.
Let cool and cut into individual pieces.