Many stories of the origin of the Paraguayan soup ... Some historians say that the cook of Charles A. Lopez (who was president of Paraguay), neglected (another dish) the bori bori (Broth with cornmeal balls) and saw that it was hardening, rather than taking a stock, it was cooked in a clay oven, added other ingredients and hence the "soup" became what is now known as Paraguayan soup, so we say that sound is the only soup in the world.
There are other variants of the story, but I'll take it .. because I liked the ingenuity of the cook, something we all need to look when things do not go as planned and we must save the dish ...
ingredient for this dish are:
-Corn Flour: 1 / 2 kilo
-4 eggs (separate the whites from the yolks)
-250 ml of milk -1 1 / 2
cup oil Paraguay -300 grams of cheese diced
-2 or 3 large onions, salt
Step by step:
As a first step saute the onions until soft. Add a little milk. This removes the acidity, smooth leaves. Cook and let stand.
Beat the yolks, add the oil and cheese cubes.
add cooked onions and finally the milk. Do not forget the salt.
Once all mixed, add the corn flour in 2 parts. We have to mix in a surround ... slowly add the remaining flour. If you dare: to mix by hand! Cheese will shred more ..
If the preparation was a little harsh, dry, add a little cold milk ... until the consistency like the photo.
Finally we beat the egg whites until stiff and add it to the final.
All this we take a source to an oven at 200 º and 220 º for 40 minutes.
let cool ... we cut into small pieces and the table!
From the kitchen of Maria with love ...
Dedicated to my mother Teresa who makes the best soup in the world!
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