Sopa Paraguaya

Tasty:

Easy:

Courtesy of New York Times Cooking!

Paraguayan cornbread with a cheesy, creamy texture. Get the full recipe here!

I give this recipe a 5 for tasty and a 3 for easy. There are a lot of steps but it’s worth it!

• 1cup corn oil

• 1large yellow onion, finely diced

• 1 ½ teaspoons fine sea salt

• 1cup corn kernels (canned or fresh)

• 8 large eggs, whites and yolks separated

• 4 cups/566 grams precooked yellow cornmeal (preferably P.A.N.)

• 4 cups whole milk

• 2 ¼ cups/8 ounces grated Muenster or mozzarella

Today I'm making Sopa Paraguaya from New York Times Cooking, suggested to me by my friend, Erin. Let's get started.

To a medium skillet, add one cup of corn oil. Add one onion, diced small, and cook until translucent. Remove from the heat and add one and one half teaspoons of salt.

Blend one cup of corn into a coarse puree. Separate 8 eggs and whisk the whites until frothy and white. Then add one yolk at a time. Carefully bring the batter together by mixing 4 cups of pre-cooked cornmeal with the pureed corn. Then add all the cooked onion with the corn oil. Then stir in half the milk, 2 cups, then add grated muenster cheese, 8 ounces, and half of the egg mixture. Fold until combined. Then add the remaining egg mixture and the final 2 cups of milk. Stir until combined. The mixture will look wet, like a cake batter. Pour the batter into a prepared 9x13 inch baking pan and bake at 375 for 40 to 45 minutes until a toothpick comes out clean.

And there you have it! Sopa Paraguaya from New York Times Cooking. Thanks for the suggestion, Erin! I give this recipe a 3 for easy and a 5 for tasty. There are a lot of steps, but it's definitely worth it. Do you have a recipe or ingredient you're curious about? Send it my way and I'll tell you how tasty and easy it is. You can comment right here.