Sopa Parguaya ("Paraguayan soup") has an unusual name, because it's most definitely not soup - it's a dense, moist, cheesy cornbread. Sautéed onions, cheese, eggs, milk, frozen corn, and cornmeal combine to make a rich and savory bread, excellent for serving with hearty winter dishes like beef stew.

Recipe for Sopa Paraguaya

Certain South American countries are known for their breads made with cheese, eggs, and manioc (yuca) flour. In Brazil, there's the famous pao de quiejo. In Colombia, there's pandebono. I recently learned about a Paraquayan cheese bread called chipa (from the excellent food blog "Dinner Bell") that I just had to try.

These breads require some specialty ingredients that can be hard to find, but the results are worth the extra effort. Read more about manioc flour and other cheese bread ingredients (including where to shop for them) here.

Cheese Bread Ingredients
Recipe for Pao de Queijo
Recipe for Pandebono
Recipe for Chipa
Where to Shop for Ingredients Online