Good afternoon, today I bring you a recipe photo of how to make Paraguayan soup in Argentina !!

The Paraguayan soup is not a soup and I do not know why it is said that way. It is a kind of salty cupcake made with corn flour.

It is a product of the influence of the Jesuits in the food of the Guarani people and is part of all the Paraguayan celebrations, from roasts to weddings. As the banedras are rags of colors, the dish also comes in part of the Argentine coast.

This Paraguayan soup comes in several forms: hot, which can be a good lunch or garnish (for example: churrasco, salad of lettuce and arugula, Paraguayan soup). Warm or cold. Cold is very rich. Ideal to have and attack when hungry or also to cut into small squares and serve as chopped.

What I do is the following: I cook it, as a part that hot day. Then I keep it in a toupee and the sign of eating during the week, cold. If you want to eat hot again, not the time in the microwave but on the griddle, it looks great and with dashes;)

Ok let's GO!

Ingredients
for a large font
300g of corn flour (the fine yellow, not polenta)
1/2 lt. milk
3 large onions
4 eggs
400g of cheese that melts (creamy, mozzarella, etc.)
1 cdita of oregano
Salt, pepper, oil

Paraguayan soup recipe
it's that simple

1. Cut the onion into thin strips and sauté them in a little oil. That they do not become transparent at all, but will disappear into the soup.

2. Beat eggs in a bowl. Once they are united add the milk. Continue beating.

3. Incorporate the corn flour, unite with whisk until it is completely integrated. It is easy and there will be no lumps.

4. Add the sautéed onions and salt and pepper.

5. Add the cheese, cut into cubes and join well without breaking (maybe it is better to do it with a spoon in this part).

6. Place the preparation in a baking dish barely coated with oil.

7. Bring to a moderate oven about 30 minutes or until you see the golden Paraguayan soup on top.

8. Let cool and cut into squares.

()