Paraguay / Side
Sopa paraguaya
A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.
Ingredients
- Corn flour400 g
- Paraguayan cheese or brined white cheese500 g
- Onions4
- Milk400 ml
- Eggs5
- Lard or butter150 g
- Sweetcorn, kernels200 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Slice the onion thin and sweat it in the fat over a low heat for twenty minutes, until soft and sweet.
Pour the milk over the onion, take it off the heat and cool it to lukewarm.
Crumble the cheese and mix it with the corn flour and the sweetcorn kernels.
Stir in the onion and milk mixture and the yolks, salting cautiously; the cheese is salty already.
Whip the whites to firm peaks and fold them in with a spatula in three additions.
Spread the mixture into a greased tin in a four-centimetre layer.
Bake at 190 °C for fifty minutes, to a deep golden crust. Rest it twenty minutes before cutting.
