The Andean Soup called “pisca Andina” is usually eaten as part of breakfast Or Dinner. It consists of potatoes, milk, egg, Fresh cheese and is flavored with cilantro; accompanied with An arepa or cookies and why not with a good black coffee or milk.
If you visit our Venezuelan lands and pass through the Andes (Mérida, Táchira and Trujillo), you will find this soup in every corner of these villages, with its characteristic, soft and delicate flavor, but remarkably marked by the Cheese; you should not miss including this dish in your menu, it will give you a comforting heat, caress your palate and surely the warmth will reach your soul gently.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Ingredients
10 cups chicken stock Or Vegetable Stock you may use water and cubes as well.
2 cups cooked chicken shredded
1/2 Onion chopped
2 Cloves Garlic minced
1 Tablespoon olive Oil
1/4 Cup Cilantro chopped
8 oz of Sabanero Semi-Hard Cheese cubed
2 Potatoes peeled and cubed
2 Corns on the cob cut 3 pieces each (may use frozen)
3 Cups Milk
6 Eggs
Salt and Pepper to taste
Instructions
In a large stockpot, heat up the olive oil over medium heat
Sautee the onions until softened, add the garlic and cook for 2-3 minutes
Add the stock, the potatoes, the chicken and the corn
Let the mixture simmer until potatoes soften. Around 10 minutes
Pour the milk, cilantro and cheese. Let is simmer for 2-3 minutes more. Test for salt and pepper
Turn off the heat
Crack the eggs over the soup in different parts of the stock pot so they don't touch each other. Cover the soup with lid and let the eggs cook for 4-5 minutes more
Soup is ready! Serve it with Bread or plain Arepas.
Enjoy!
