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Baits Out
Posts: 12,328 AG
A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time.
Sopa Paraguaya . . .
Baits Out
Posts: 12,328 AG
Gonna try this along with a very basic fish main -- like broiled mackerel.
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Sopa Paraguaya
(Paraguayan Cheese Corn Bread)
8 T butter
1 large sweet onion, finely chopped
1 C farmer's or cottage cheese
1 C grated Muenster or other mild cheese
2 C cornmeal
2 C grated corn kernels, or one 16-oz can cream-style corn
1 t salt
1 C milk
6 eggs, separated
Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside.
Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10x13-inch baking pan and bake in a preheated 400F oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serves 6 to 8.
Originating chef’s notes: Despite the title, this recipe is not a soup. It is actually an earthy corn bread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.
????
Sopa Paraguaya
(Paraguayan Cheese Corn Bread)
8 T butter
1 large sweet onion, finely chopped
1 C farmer's or cottage cheese
1 C grated Muenster or other mild cheese
2 C cornmeal
2 C grated corn kernels, or one 16-oz can cream-style corn
1 t salt
1 C milk
6 eggs, separated
Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside.
Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10x13-inch baking pan and bake in a preheated 400F oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serves 6 to 8.
Originating chef’s notes: Despite the title, this recipe is not a soup. It is actually an earthy corn bread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.
A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time.
