Sopa Paraguaya

  • 18 oz. corn flour
  • 3 onions
  • 1/2 lb fat (butter, lard, shortening)
  • 1/2 lb “Paraguayan cheese” (semi- hard yellow cheese at room temp)
  • 1/2 lb cottage cheese curds
  • 6 egg whites
  • 6 eggs yolks
  • banana leaves

Cut the onions in very thin strips and mix them with the lukewarm melted lard. Add the corn flour and mix well. Allow to rest for an hour.

Beat egg whites until stiff peaks form and set aside.

Add the  yellow cheese in small pieces, the curds, salt, yolks (beaten), and finally the whites. Mix well and set aside.

Grease an oven pan with oil, cover the base with banana leaves, and pour in the mixture.

Bake in preheated 425 degree oven for 45 minutes, until golden and a  knife inserted in its center comes clean.

Sopa Paraguaya

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