Paraguayan soup

Ingredients for 1 servings:

• 4 m.-sized eggs
• 250 g cheese, e.g. Müritzer in one piece
• 300 g corn flour, sifted
• 300 ml milk
• 150 g onion(s)
• 50 cl oil
• 1 pinch of salt
• 2 pinches of anise

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

A cornbread from Paraguayan cuisine with onions and anise.

Finely chop the onions and sauté in oil until golden brown. Separate the eggs and beat the egg whites until stiff peaks form. Crumble the cheese by hand or grate it coarsely. The cheese should be firm but creamy. Place the egg yolks, grated cheese, cornflour, milk, onions, and a pinch of salt in a bowl and mix with a hand mixer until smooth. Slightly crush the aniseed between your thumbs, add it, and mix well again. Carefully fold in the beaten egg whites. Grease a large, shallow baking dish with butter and dust with a little flour. Pour the mixture into the dish. Preheat the oven to 180°C and bake the bread for 40 minutes. Use a wooden skewer or knife to check if the dough is cooked through.