Sopa Paraquaya

Sopa Paraquaya Recipe from Paraguay | Ingredients and Directions

Region / culture: Paraguay | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Sopa Paraguaya is a traditional Paraguayan dish that is a unique blend of cornbread and cheese casserole. It is a popular comfort food in Paraguay and is often served as a side dish or a main course.

History

Sopa Paraguaya has its origins in Paraguay, where it is considered a national dish. The name "Sopa Paraguaya" is a bit misleading, as it translates to "Paraguayan Soup," but the dish is actually a type of cornbread. It is believed to have been created during the War of the Triple Alliance in the 1860s, when food was scarce and Paraguayans had to get creative with the ingredients they had on hand.

Ingredients

2 tbsp soft butter
1 tbsp flour, or 1 tbsp freshly grated parmesan cheese
1.5 cups fresh corn kernels (from 3 ears of corn) or 1.5 cups thoroughly defrosted frozen corn kernels
1.5 cups yellow cornmeal
0.67 cup milk
0.25 cup olive oil
1 tbsp olive oil
1.5 cups freshly grated Munster cheese
1 tsp salt
0.5 cup coarsely chopped onions
3 egg whites
3 egg yolks

How to prepare

Preheat the oven to 400°F (204°C).
Using a pastry brush, coat the bottom and sides of an 8.5 or 9-inch square shallow baking dish with 1 tbsp of softened butter.
Then, sprinkle 1 tbsp of flour or grated parmesan evenly over the bottom of the dish.
Tilt the dish from side to side to spread the flour or cheese on the buttered surfaces.
Set the dish aside.
Place the corn in a food processor and puree it at high speed.
If pureeing by hand, force the corn through a food mill set over a bowl.
Discard any pulp left in the mill.
In a large bowl, combine the pureed corn, cornmeal, milk, 0.25 cup of olive oil, grated Munster cheese, and salt.
Mix thoroughly.
Note: If a spicy effect is desired, add cayenne pepper to taste.
In a heavy 8 to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat.
Add the onions and cook, stirring frequently, for 4 or 5 minutes until they are soft and transparent but not browned.
Using a rubber spatula, scrape the onions into the corn and cornmeal mixture.
Beat the egg whites with a whisk or an electric beater until they form unwavering peaks.
In a separate bowl, beat the egg yolks until they are thick and lemon colored.
Fold the beaten egg yolks into the egg whites.
Gently but thoroughly fold the combined eggs into the corn mixture.
Pour the mixture into the prepared baking dish.
Dot the top with the remaining 1 tbsp of softened butter.
Bake in the middle of the oven for 45 minutes.

Variations

Add diced green chilies or jalapenos for a spicy kick.
Mix in cooked bacon or chorizo for added flavor.
Substitute different types of cheese, such as cheddar or mozzarella, for a different taste.

Cooking Tips & Tricks

Make sure to puree the corn thoroughly to achieve a smooth texture in the dish.

- Be careful not to overmix the batter once the eggs are added to ensure a light and fluffy texture.

- Adjust the amount of cheese and salt to suit your taste preferences.

- For a spicier version, add cayenne pepper to the mixture.

Serving Suggestions

Sopa Paraguaya can be served as a side dish with grilled meats, stews, or salads. It can also be enjoyed on its own as a light meal.

Cooking Techniques

Puree the corn in a food processor for a smooth texture.

- Beat the egg whites until stiff peaks form for a light and fluffy batter.

- Bake the dish in a preheated oven for even cooking.

Ingredient Substitutions

Use vegetable oil instead of olive oil.

- Substitute cornmeal with polenta or masa harina.

- Replace Munster cheese with another type of melting cheese, such as Gouda or Swiss.

Make Ahead Tips

Prepare the batter in advance and refrigerate until ready to bake.

- Leftover Sopa Paraguaya can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Presentation Ideas

Cut the Sopa Paraguaya into squares or wedges for a neat presentation. - Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.

Pairing Recommendations

Serve Sopa Paraguaya with a side of chimichurri sauce for a traditional Paraguayan meal.

- Pair with a glass of Malbec or Torrontes wine for a complete dining experience.

Storage and Reheating Instructions

Store leftover Sopa Paraguaya in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) for 10-15 minutes or in the microwave until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 8%

- Vitamin C: 2%

- Calcium: 14%

- Iron: 6%

Alergens

Contains dairy (cheese, milk, butter)

- Contains eggs

Summary

Sopa Paraguaya is a rich and hearty dish that is high in carbohydrates and fats, making it a satisfying comfort food option. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Sopa Paraguaya is a delicious and comforting dish that combines the flavors of corn, cheese, and eggs. With a few simple ingredients and easy preparation, you can enjoy this traditional Paraguayan recipe at home.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day, and I was visiting my dear friend Maria in Paraguay. She was busy in the kitchen, preparing a traditional dish called Sopa Paraquaya. As I watched her mix the ingredients and carefully layer them in a baking dish, I knew I had to learn how to make it myself.

Maria smiled at me as she worked, her hands moving with practiced ease. "This is a family recipe, passed down through generations," she explained. "It's a simple dish, but it's full of flavor and memories."

I watched as she cracked eggs into a bowl and whisked them until they were frothy. She added grated cheese, cornmeal, and milk, stirring until everything was well combined. Then, she poured the mixture into a greased baking dish and placed it in the oven to bake.

As the Sopa Paraquaya baked, the kitchen filled with the warm, comforting aroma of cheese and corn. Maria and I chatted about our families, our lives, and the joys of cooking. I felt a sense of connection and belonging as I sat at her kitchen table, surrounded by the sounds and smells of a traditional Paraguayan kitchen.

When the Sopa Paraquaya was finally done, Maria served me a slice on a plate. The dish was golden and puffed, with a crispy crust on top. I took a bite and was instantly transported to a place of comfort and contentment. The flavors were rich and savory, the texture soft and creamy. It was unlike anything I had ever tasted before.

I asked Maria for the recipe, and she graciously shared it with me. She explained each step in detail, from the ingredients to the baking time. I took notes diligently, wanting to capture every nuance of the dish.

When I returned home, I immediately set to work in my own kitchen, determined to recreate the Sopa Paraquaya. I gathered the ingredients and followed Maria's instructions carefully, mixing and baking with care and attention.

As the dish baked, the familiar aroma filled my kitchen, bringing back memories of my time in Paraguay. I felt a sense of pride and accomplishment as I pulled the golden, steaming dish from the oven. I sliced a piece and took a bite, savoring the flavors and textures that reminded me of my dear friend Maria.

From that day on, Sopa Paraquaya became a staple in my kitchen. I made it for family gatherings, potlucks, and special occasions. Each time I served it, I shared the story of how I learned to make it from my friend Maria in Paraguay.

Over the years, I have adapted the recipe to suit my own tastes and preferences. I have added herbs and spices, experimented with different cheeses, and even tried adding vegetables and meats. But no matter how I change it, the dish always brings me back to that hot summer day in Maria's kitchen, where I first fell in love with Sopa Paraquaya.

As I sit here now, writing this story and thinking back on all the memories and flavors that have come from that one recipe, I am filled with gratitude for the gift of cooking. It has brought me closer to my friends, my family, and myself. And it has given me a way to share my love and passion with the world.

So, if you ever find yourself drawn to a recipe like a moth to a flame, I encourage you to follow that instinct. You never know where it might lead you or what delicious adventures you might find along the way. And who knows, maybe one day you'll be sharing your own stories and recipes with someone special, just like I am now.