Pisca Andina
Nothing calms los nervios like a warm bowl of soup. For generations in the Venezuelan Andes, that comfort has come in the form of Pisca Andina.
Ingredients
- 4 medium white potatoes peeled and cut into small cubes
- 34 oz chicken broth or water
- 34 oz whole milk
- 1 scallion finely chopped
- 2 to 3 garlic cloves minced
- 1 tbsp butter
- 4 eggs
- 150 grams white cheese or smoked cheese cut into cubes or crumbled
- fresh cilantro finely chopped, to taste
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the scallion and garlic, and sauté gently until fragrant. Do not let it brown.
- Pour in the chicken broth and bring to a gentle boil.
- Add the potatoes and cook until tender, about 15 to 20 minutes.
- Lower the heat and add the milk. Stir gently and avoid boiling once the milk is added.
- Carefully crack the eggs directly into the soup. Do not stir. Let them poach gently until the whites set and the yolks stay soft.
- Add the cheese and let it soften and slightly melt into the broth.
- Season with salt and pepper to taste.
- Turn off the heat and add the chopped cilantro. Let the soup rest for a couple of minutes before serving.
How It’s Traditionally Served
- Pisca Andina is served piping hot, often in clay bowls to retain warmth. According to regional customs, it’s commonly paired with wheat arepas, fresh cheese, and sometimes a spoon of natilla or cream. Some families add a touch of spice, others keep it delicate and herbal.
