Sopa Paraguaya

Shopping list

• 300 g cornmeal (fine or medium)

  Sub
• 50 g plain flour

  Sub
• 200 g mature Cheddar or similar hard cheese — grated

  Sub
• 150 g fresh cheese (queso fresco or ricotta) — crumbled or mashed

  Sub
• 100 g butter — melted

  Sub
• 1 piece onion — medium, finely chopped

  Sub
• 300 ml whole milk

  Sub
• 4 piece eggs — beaten

  Sub
• 1 tsp salt

  Sub
• 0.5 tsp black pepper

  Sub
• 1 tsp baking powder

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (fan 180°C). Grease a 23 cm square baking tin or similar-sized dish generously with butter.

2. 2

   In a large frying pan, melt a tablespoon of the butter over medium heat and sauté the chopped onion for 5– 6 minutes until soft and translucent. Set aside to cool slightly.

3. 3

   In a large mixing bowl, combine the cornmeal, plain flour, baking powder, salt, and black pepper.

4. 4

   In a separate bowl, whisk together the beaten eggs, milk, and melted butter.

5. 5

   Add the sautéed onion, grated Cheddar, and crumbled fresh cheese to the wet ingredients and mix well.

6. 6

   Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix. The batter will be thick and slightly lumpy.

7. 7

   Pour the batter into the prepared baking tin and smooth the top with a spatula.

8. 8

   Bake for 40– 50 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.

9. 9

   Let cool in the tin for 10 minutes, then turn out onto a wire rack or serve directly from the tin, cut into squares.

10. 10

    Serve warm as a side dish to roasted meats or stews, or enjoy on its own.