No, the photo is the same! This is the Paraguayan soup that there is nothing liquid. It’s a typical dish from the border region (Paraguay), but can be found throughout Mato Grosso do Sul. Made from nothing more or less than corn, eggs, milk and onion… and that’s it. Super simple, but super tasty. I got the recipe from a colleague when I worked in Campo Grande.
Paraguayan soup
Makes: 20 pieces
- 1 L leite integral
- 500 g pre-cooked unsalted corn flakes
- 500 g standard minas cheese (grated; or half cured, country style)
- 250 mL vegetable oil (neutral flavor)
- 5 onions (sliced)
- 3 eggs
- 1 soup spoon chemical baking powder
- refined salt (August)
- ground black pepper (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC and grease the pan. Sauté the sliced onions with a little oil, just to soften them slightly. It doesn’t need to and shouldn’t be golden. Turn off the fire.
- If the pan is a respectable size, add the milk, oil, eggs, cheese and mix well. Mix the yeast with the corn flakes.
- Add little by little to the onion mixture. Adjust the salt and pepper. The mixture is very liquid.
- Transfer to the pan and bake for 45-50 minutes, or until golden. Let it cool and serve.
- Sal: For this quantity, 1 tablespoon is enough. But if you use another type of cheese and/or corn flakes that already contain salt, go easy. Half-cured cheese and country cheese already has a good amount of salt, Polentina® has salt, for example.
- Serve: the dish tastes much better cold and, if possible, overnight. The flavors are accentuated. I tried it hot and didn’t like it… it tasted like corn, but the next day… yum, with coffee! 😀
