Hello dear connoisseurs,
we're not making soup today! But a Paraguayan corn bread, which is almost like a soufflé when eaten fresh. Since I like to eat hot I add some fresh chili.
For a whole baking tray you need the following ingredients:
• 1 onion
• 500g corn flour
• 500ml milk
• 250g creamy sheep's cheese
• 4 eggs (separate egg white and egg yolk)
• 150g butter
• tablespoon salt
• 2 red and green chillies
Since one baking tray is too much for me, I divided the quantity and baked only half.
The recipe is very easy and the time needed is also very short.
• Cut the onion and chili into very small cubes.
• Mash the feta cheese until it has a mushy mass.
• Separate the eggs each from the egg white and the egg yolk.
• Fry the onion with the butter until it is glassy.
• Mix onion, milk, flour, salt, egg yolk, chilli, sheep's cheese and mix well.
• Beat the egg white with a pinch of salt until and fold in carefully.
• Coat the baking tray with oil and spread the mixture evenly on top and bake in the oven at 180° for 35 minutes.
If you try the Sopa Paraguaya warm, don't eat it all at once, because you will get addicted to it. When the Sopa Paraguaya has cooled down, you can serve it as a side dish like bread. Herbal quark or tzatsiki tastes especially good with it.
