Paraguayan Soup

Sopa Paraguaya / Paraguayan Soup

For Paraguayans, it’s a must have side dish for social and family gatherings, parties, and Easter. Paraguayan soup is similar to corn bread and could be served hot or cold. I know, you are probably wondering why is this dish called soup if it doesn't look like one? The story of the origin of the dish involves Don Carlos Antonio Lopez (the founder of the Paraguayan state and president of the country between 1844 and 1862) and one of his cooks (called "machú" in Guarani language). It is said that the great governor, liked the white soup elaborated with milk, Paraguayan cheese (fresh cheese), egg and corn flour. One day, the machú mistakenly put too much corn flour to the mixture. Near noon, she found herself with two problems: first, the mixture was too thick and second, she didn't have time to start over the process, or replace the dish. So, she decided to pour the mixture into an iron container and cooked it in the “tatakuá” (the Guarani word for "hole of fire", a rustic oven made of clay and adobe), from which she obtained a "solid soup". Don Carlos, after tasting it, found it very delicious and immediately named it "Sopa Paraguaya".

Ingredients

1 chopped onion

100 ml vegetable oil

350 ml of corn flour

350ml cheese (I used shredded mozzarella)

200ml milk

3 eggs

Directions

Cook onion slightly and remove it from heat before it starts to turn golden brown. Set it aside and let it cool down.

 Next, mix together (by hand or with the help of an electric mixer) the corn flour, milk, cheese and eggs. Add the onions. 

Pour the mixture on an oven safe tray and bake it at 375 ° F for about for 45 minutes.