📝 About This Recipe
Steeped in history and legend, Sopa Paraguaya is a savory, cake-like cornbread that serves as the national pride of Paraguay. Unlike any soup you’ve ever tasted, this dish is rich with sautéed onions, creamy muenster-style cheese, and fresh corn kernels, resulting in a moist, custard-like interior and a beautifully browned crust. It is a hearty, soulful bake that perfectly captures the fusion of Guarani indigenous traditions and Spanish colonial flavors.
🥗 Ingredients
The Aromatic Base
- 3 medium White onions (thinly sliced into half-moons)
- 1/2 cup Unsalted butter (or traditional pork lard for authenticity)
- 2 teaspoons Kosher salt (adjust to taste)
The Corn Batter
- 500 grams Yellow cornmeal (fine or medium grind; do not use instant mix)
- 3 cups Whole milk (at room temperature)
- 6 pieces Large eggs (separated into yolks and whites)
- 1 cup Fresh corn kernels (cut from the cob or thawed from frozen)
- 1 tablespoon Baking powder
The Cheese & Finish
- 400 grams Queso Fresco or Muenster (crumbled or cubed into small 1/2 inch pieces)
- 1/2 cup Curd cheese or Ricotta (adds extra moisture to the crumb)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter or oil.
-
2
In a large skillet over medium heat, melt the butter (or lard). Add the sliced onions and a pinch of salt.
-
3
Sauté the onions for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them excessively. Remove from heat and let cool slightly.
-
4
In a large mixing bowl, whisk the 6 egg yolks until they are pale and creamy.
-
5
Gradually whisk the milk into the egg yolks until fully combined.
-
6
Slowly rain in the cornmeal while whisking constantly to prevent lumps from forming. The mixture will be quite liquid at this stage.
-
7
Fold in the sautéed onions (along with all the butter from the pan), the fresh corn kernels, and the baking powder.
-
8
Gently stir in the crumbled Queso Fresco and the ricotta/curd cheese. Season with the remaining salt and black pepper.
-
9
In a separate clean bowl, beat the egg whites with a hand mixer until stiff peaks form.
-
10
Using a spatula, gently fold one-third of the egg whites into the cornmeal batter to lighten it. Then, fold in the remaining whites carefully to maintain as much air as possible.
-
11
Pour the batter into the prepared baking dish, smoothing the top with your spatula.
-
12
Bake for 45-50 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
-
13
Remove from the oven and allow the Sopa to rest for at least 15 minutes. This is crucial for the structure to set so it can be sliced into clean squares.
💡 Chef's Tips
For the most authentic texture, use a mix of half cornmeal and half 'harina de maíz paraguaya' if you can find it at a Latin market. Do not over-mix once you add the egg whites; you want those air bubbles to keep the 'soup' from becoming too dense. If the top is browning too quickly, tent the dish loosely with foil for the last 15 minutes of baking. If you prefer a sharper flavor, substitute half of the mild cheese with a sharp white cheddar or Monterey Jack. Always use room temperature eggs and milk to ensure the fat in the butter doesn't seize up when mixing.
🍽️ Serving Suggestions
Serve warm alongside a traditional 'Asado' (Paraguayan BBQ) or grilled steaks. Pair with a fresh tomato and red onion salad dressed with lime and cilantro to cut through the richness. Enjoy a square for breakfast with a hot cup of Cocido (toasted yerba mate with milk). Serve as an appetizer cut into smaller 2-inch cubes for parties. Top with a dollop of chimichurri for a zesty, herbaceous kick.