SOPA PARAGUAYA

In Paraguay, if you ask for soup they will give you something similar to cornbread instead of something liquid!

The legend of this traditional Paraguayan dish was born when President Carlos Antonio Lopez´ cook had to prepare a meal for the president and his special guests. His idea was to make a soup that consisted of corn meal. By mistake during the preparation of the dish, the cook used more cornmeal than usual resulting in a thick mixture. The cook tried to undo the error by finishing it off in a clay oven, resulting in some sort of cornbread. The president and his guests had really enjoyed the dish and wanted to know the name of it, the cook answered Soup! It has been called ¨sopa¨ ever since.

Ingredients:
1Kg. corn meal
1/2 cup oil
2 medium onions
1/2 Kg. cheese
6 eggs
1 lt. milk
salt

Directions:
Saute onions with a little bit of the oil (they should not brown). In a bowl, beat the eggs. Add the milk and the rest of the oil. Mix all the ingredients together. The mixture should be similar to cake mixture. Grease a baking pan and pour in mixture. Bake for about an hour at a high temp. It is done when it is solid and brown on the sides.