Paraguayan Soup – a delicious recipe with cornmeal, milk, eggs, mozzarella, grated cheese, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the onion into cubes and saute in a frying pan over a low heat until it is caramelized (about 30 minutes, stirring occasionally).
2
Whisk the eggs until they are spongy.
3
Mix the milk with the corn flour, integrate well. It can be beaten for a few minutes so that it is well integrated.
4
Incorporate the eggs into the flour and milk mixture, integrate. Add the caramelized onion.
5
Incorporate cut cheese into cubes. Sprinkle with grated cheese on top
6
Brush with oil or vegetable spray a glass type Pirex container, and bring to the oven for about 40 minutes, until the inside is cooked. Let cool, and once cool cut into portions. (I added some poppy seeds)
509
kcal
Calories
30
g
Fat
30
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 300 grams cornmeal, 400 milliliters milk, 3 pieces eggs, 150 grams mozzarella, and more.
Yes, Paraguayan Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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