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Sopa Paraguaya (Paraguayan soup or cornbread) Recipe

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This recipe for Sopa Paraguaya (Paraguayan soup or cornbread), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Sosa
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2.2 cups of onions, 1 cup sunflower oil or corn oil, 1 T. rough salt, 1 1/2 cup fat (the recipe suggests pork lard, but I'm sure butter or something would be fine), 1.3 cups of cheese (salty, soft, white fresh cheese), 4 1/4 cups milk, 4.4 cups corn flour (polenta), 6 eggs. (All measurements have been converted from grams).

Directions:
Directions:
1. Boil the finely chopped onions in the water and salt for 10 minutes in a covered pot.
2. In a separate bowl, beat the fat until foamy. Add the eggs one by one, the cheese (grated very finely) and the boiled onions (just the onions-save the water for later). Beat well after each addition.
3. Add the milk and the onion water, then the corn flour.
4. Let rest for 15 minutes.
5. Put in a deep-dish pan, buttered and floured, cook at 392 for 40 minutes.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was shared by Teresa Sosa, mom of Victor Arrellaga, AFS student who lived with the Bastian family. This Paraguayan soup is actually a solid, though contains liquids. It is an important basic part of Paraguayan meals. The Guarani people of Paraguay made a doughy food wrapped in banana leaves and cooked between hot ashes. The Spanish introduced use of cheese, eggs and milk, which were added to the food made by the Guaranies to make this dish.

 

 

 

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