Sopa Paraguaya
Story
The story goes that the chef was making the Sopa Paraguaya to the president Don Carlos Antonio Lopez his beloved white soup. On this day, the chef mistakenly added to much corn flour to the mixture. As it was nearing noon and lunch time she had no time to start from scratch so she made an executive decision. She poured the mixture into an iron container and cooked it in the tatakua (a rustic Guarani oven made of clay and adobe). When it came out it was a solid soup. Nervous, she served it anyway and Don Carlos after tasting it, found it very delicious and immediately named it "Sopa Paraguaya" and that is how national dish of Paraguay was made.
Ingredients
- 1 tablespoon (14g) butter
- 1 tablespoon (14g) corn or vegetable oil
- 1 cup (156g) diced onion
- 1/4 cup (43g) diced red bell pepper
- 1/4 cup (43g) diced green bell pepper
- 1 1/2 cups (248g) yellow cornmeal
- 1 cup (227g) milk
- 2 tablespoons (25g) granulated sugar
- 1/2 cup (113g) cottage cheese, low-fat or nonfat are fine
- 2 large eggs
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon coarsely ground black pepper, to taste
- 2 teaspoons baking powder
- 1 1/2 cups fresh (227g) or frozen (184g) corn kernels
- 1 cup (113g) grated Monterey Jack or pepperjack cheese
My Favorite food
Sopa Paraguaya is my favorite food that I used to eat alot with asado in Paraguay when I was living in Paraguay. Paraguayan people eat alot sopa paraguaya in Sunday because it is a culture to eat asado in Sunday with sopa paraguaya.