Well, the story goes that Governor Don Carlos Antonio Lopez (1841-1862) liked a cream soup enriched with cornmeal. One day the cook added too much cornmeal to the soup and didn’t have time to prepare another batch. So she baked it in a clay oven and created “solid soup.” The Governor loved it and named it Sopa Paraguaya.
Now It is an essential part of Paraguayan food, can not miss in a meeting or special occasion!
Sure! Follow these steps and have your solid soup:
Step 1: Preheat oven to 375º F. Grease 9-inch-round baking pan.
Step 2: Bring onions, water and salt to a boil in medium saucepan or skillet. Cook over medium heat, stirring occasionally, for about 10 minutes or until onion is softened. Allow to cool.
Step 3: Beat butter and cheese until well mixed. Add eggs, one at a time, beating well after each addition. Add onion mixture; mix well. Beat in corn meal alternately with evaporated millk. (Mixture will be soupy.) Pour into prepared pan.
Step 4: Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into wedges and serve warm.
Oh, and remember, Let no one tell you how much cheese to add! Cheers!
This is interestingly delicious and intriguing, @yeennk ! I’m a fan of cornbread/cornmeal items, but haven’t considered a savory iteration. This may change my mind - thanks for sharing!
!
- thanks for sharing!