What is a recipe for sopa paraguaya?

Answer 1

Sopa Paraguaya INGREDIENTS: Cooking spray

2 T. grated fresh Parmesan cheese

1 T. butter

1 T. vegetable oil

1 c. chopped onion

1/3 c. chopped green bell pepper

2 c. fresh corn kernels, divided (about four med. ears)

1/2 c. 1% low fat cottage cheese

1 1/2 c. yellow cornmeal

3/4 c. (3 oz) muenster or sharp cheddar cheese, shredded

1/2 c. fat free milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

4 lg. egg whites

1/2 tsp. cream of tartar INSTRUCTIONS: # Preheat oven to 400. # Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside. # Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft. # Place onion mixture in a food processor. Add 1 1/2 c. corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. # Place pureed mixture in a large bowl. Stir in remaining 1/2 c. corn, cornmeal, cheese, milk, salt, and pepper. # Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. # Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. # Spoon batter into prepared pan. Bake at 400 for 30 minutes or until wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown.) # Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.