Sopa Paraguaya

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • 30 g (2 Tbsp) unsalted butter
  • ½ medium white onion, sliced
  • 30 g (3 Tbsp) shallots, diced
  • 15 g (1/4 c) chopped green onions
  • 275 g (1 c + 2 Tbsp) whole milk
  • 9g (2t) baking powder
  • 300 g (13/4 c + 2 Tbsp) fine cornmeal
  • 50 g (1/4 c) granulated sugar
  • 2 g (1 tsp) red pepper flakes
  • 3 g (1.5 tsp) smoked paprika
  • 1 g (1/2 t) ground cayenne
  • 5 g (2 tsp) garlic powder
  • 8 g (2.5 tsp) kosher salt
  • 3 large eggs
  • 50 g (1/2 c + 1 Tbsp) cottage cheese
  • 227 g (1 ½ c) cubed cheese, preferably queso Paraguay or queso fresco
  • Corn shaved from 1 full cob

Directions

  1. Preheat the oven to 350°F.
  2. In a small skillet over medium heat add the butter and sauté the onion, shallots, and green onions until translucent. Set aside and cool.
  3. In a large mixing bowl, cream the milk with the baking powder and corn meal until it forms a thick paste.
  4. Add the sugar, red pepper flakes, paprika, cayenne, garlic powder, salt, eggs, and cottage cheese. Mix until creamy. Add the onion mixture, cubed cheese, and corn and mix until evenly incorporated.
  5. Pour into a greased bundt cake pan and bake for 35 minutes, or until the center is firm.
  6. Turn out of the cake pan and let cool before serving.