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Sopa Paraguaya

Serves 8 Bread vegetarian, Breads & Pastry

Sopa Paraguaya

Sopa paraguaya, a delightful misnomer, hails from the northeast of Argentina, where it nestles comfortably beside the sizzling asado. Though its name suggests soup, this dish is a hearty corn-and-cheese bread, a staple in the provinces of Corrientes and Misiones. Here, it is embraced as if it has always been part of the Argentine culinary landscape, offering a comforting accompaniment to the smoky, grilled meats of a traditional barbecue.

Expect a rich, satisfying bite, where the sweetness of cornmeal finds harmony with the creamy, melted cheese. The gentle sweetness of softened onions threads through the loaf, while the butter and eggs lend a luxurious texture. This bread is the embodiment of simple ingredients coming together to create something greater, a beloved addition to any asado table.

Ingredients

  • 400 g (14 oz)cornmeal
  • 200 g (7 oz)cheese, grated
  • 4eggs
  • 2onions, cooked soft
  • 250 ml (1 cup)milk
  • 80 g (3 oz)butter, melted
  • to tastesalt

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of cornmeal and 200 g (7 oz) of grated cheese. This will be the base of your batter, providing texture and flavor. Use a whisk or your hands to ensure the cheese is evenly distributed throughout the cornmeal.
  2. Crack 4 eggs into the bowl with the cornmeal and cheese. Beat them gently with a fork or whisk until the yolks and whites are fully incorporated. This will help bind the ingredients together, creating a cohesive batter.
  3. Add 2 onions that have been cooked until soft to the mixture. Make sure the onions are cool to touch before adding them to avoid cooking the eggs prematurely. Stir them in thoroughly to distribute their sweetness and flavor evenly.
  4. Pour 250 ml (1 cup) of milk into the batter, followed by 80 g (3 oz) of melted butter. The milk will moisten the batter, while the butter adds richness. Stir until the mixture is smooth and thick, ensuring there are no lumps.
  5. Season the batter with salt to taste. Mix well to ensure the salt is evenly distributed throughout the batter, enhancing the overall flavor of the dish.
  6. Grease a baking pan generously with butter to prevent sticking. Pour the batter into the prepared pan, using a spatula to spread it evenly to the edges. This ensures even cooking and a uniform texture.
  7. Preheat your oven to 180°C (350°F). Place the pan in the oven and bake until the top is set and golden brown, which should take about 35 minutes. You'll know it's done when the top is firm to the touch and has a rich, golden color.
  8. Once baked, remove the pan from the oven and allow it to cool slightly. This resting period will make it easier to slice the sopa paraguaya without it crumbling.
  9. Cut the cooled sopa paraguaya into squares. Serve alongside grilled meats, such as asado, to complement the rich flavors of the dish.