Sopa paraguaya

Sopa paraguaya is a baked savoury dish made from maize flour, eggs, milk, onion and cheese. It sets into a solid preparation rather than a liquid soup. Paraguay’s tourism authority includes it among the country’s emblematic foods, alongside chipa and chipa guasu. The maize flour distinguishes it from the fresh-maize mixture used for chipa guasu.^[1][2]

Marcela Lovegrove softens sliced onion in oil without browning it, then mixes the cooled onion with milk, maize flour and eggs. Cubed creamy cheese and grated Pategrás are added, with more grated cheese scattered over the top. The mixture is baked in an oiled pan until the surface browns and the edges become crisp. These cheese choices describe her version of the dish.^[2]