Cakes, snacks and appetizers

Paraguayan Soup

Name: Paraguayan Soup
Prep time: 15 min
Yield: 6 portions
Ingredients: 4 tablespoons (soup) unsalted butter (60 g); 1 small onion, sliced (100 g); 2 cups (tea) milk (400 ml); 1 cup (tea) cornmeal (130 g); half teaspoon salt (2.5 g); half teaspoon monosodium glutamate AJI-NO-MOTO® (2 g); 1 cup (tea) coarsely grated semi-cured cheese (60 g); 2 egg yolks (40 g); 2 egg whites, beaten stiff (60 g); 1 teaspoon baking powder (4 g)

Preparation time: 15 min (+ 30 minutes in the oven)

Serves: 6 portions

You can prepare Paraguayan soup with cornmeal or precooked corn flakes. Here at Portal Umami, we’ll teach you a simple and quick recipe for Paraguayan soup with cornmeal, semi-cured cheese, and AJI-NO-MOTO® that turns out delicious!

Despite its name, this is actually a savory pie! But if it’s a pie, why the name “Paraguayan soup”?

One version that explains this contradiction says it was originally a liquid soup that Paraguayan soldiers carried to the battlefield during the Paraguayan War (1865/1870). However, since it was difficult to transport a liquid in such a situation, little by little, dry ingredients like flour were added to the recipe.

Ingredients

4 tablespoons (soup) unsalted butter (60 g)
1 small onion, sliced (100 g)
2 cups (tea) milk (400 ml)
1 cup (tea) cornmeal (130 g)
half teaspoon salt (2.5 g)
half teaspoon monosodium glutamate AJI-NO-MOTO® (2 g)
1 cup (tea) coarsely grated semi-cured cheese (60 g)
2 egg yolks (40 g)
2 egg whites, beaten stiff (60 g)
1 teaspoon baking powder (4 g)

Modo de preparo

In a medium saucepan, place the butter and heat over medium heat to melt. Add the onion and sauté for 2 minutes, or until translucent. Add the milk, cornmeal, salt, and AJI-NO-MOTO®, stirring constantly, for 2 minutes, or until thickened. Remove from heat and let cool slightly. Add the cheese and yolks, and mix. Gently fold in the egg whites and baking powder until homogeneous.
Transfer to a small rectangular baking dish (16 x 26 cm), greased and dusted with cornmeal, and bake in a medium oven (180 degrees), preheated, for 30 minutes, or until golden. Remove from the oven, let cool slightly, and unmold. Serve immediately.

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