Traditional Sopa Paraguaya

Name: Traditional Sopa Paraguaya
Total time: 3600 s
Yield: 1 large baking dish
Cuisine: American
Ingredients: 28 oz cornmeal (about 800 grams); 18 oz queso fresco or farmer cheese (about 500 grams); Grated cheese, optional; 3/4 cup heavy cream (200 ml); 1 1/4 cups neutral oil or unsalted butter (300 ml); 2 large onions, thinly sliced (about 1 lb / 500 grams); 6 eggs; 2 1/2 cups milk, as needed (about 600 ml); Salt to taste (I use 2 teaspoons if the cheese is unsalted)

Graciela Cabral @gracecabralw

The only soup that's not liquid.

🇵🇾ORIGIN STORIES🇵🇾
1️⃣ When the Spanish arrived in Guaraní territory, the natives offered the visitors game meat. When the meat ran out, the Guaraní served their usual food, saying: so'o opa, which means “the meat is finished.”
2️⃣ In the 19th century, during the time of Don Carlos Antonio López, President of Paraguay from 1841 to 1862, Don C.A.L. invited a foreign ambassador to lunch and served him "tykuetï" (white soup), his favorite dish. The cook got distracted and the liquid evaporated, leaving a firm, polenta-like dish. When it was served, the ambassador said: this is not a soup. To which Don Carlos replied: this is SOPA PARAGUAYA.

The only soup that's not liquid.

Graciela Cabral @gracecabralw

The only soup that's not liquid.

Saved

Ingredients

1 hr

1 large baking dish

28 ozcornmeal (about 800 grams)
18 ozqueso fresco or farmer cheese (about 500 grams)
Grated cheese, optional
3/4 cupheavy cream (200 ml)
1 1/4 cupsneutral oil or unsalted butter (300 ml)
2large onions, thinly sliced (about 1 lb / 500 grams)
6eggs
2 1/2 cupsmilk, as needed (about 600 ml)
Salt to taste (I use 2 teaspoons if the cheese is unsalted)

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Steps

1 hr

1

Heat the oil or melt the butter in a pan and cook the sliced onions until they are translucent. Remove from heat and add salt. Let cool. Be careful with the salt if your cheese is already salty.
2

In a large bowl, gradually add the cornmeal, alternating with milk to prevent lumps.
3

Add the heavy cream, mixing well each time.
4

Add the onions with the oil or butter. Continue mixing. The mixture should have a creamy, mashed potato-like consistency—not too runny or too thick.
5

Beat the eggs and gently fold them into the mixture. Do not overmix.
6

Add the cheese in small pieces and the grated cheese. Mix to combine.
7

Grease a large baking dish generously with oil or butter. Pour in the mixture.
8

Bake in a hot oven for 40 to 45 minutes.