Mérida-Style Andean 'Pisca' Soup
Pisca Andina is a comforting soup I discovered while researching mountain recipes from South America. Its combination of poached egg, fresh cheese, and cilantro captivated me from the very first taste. It's the perfect breakfast for cold Estonian mornings.
This recipe is the essence of Andean comfort food. It's a simple, rustic soup that relies on fresh, humble ingredients to create something truly special. The key is to use good quality potatoes that break down slightly to thicken the soup, and to be gentle when you add the milk and eggs – you want a creamy broth, not a curdled one. Follow these steps, and you'll have a perfect bowl of Venezuelan warmth.
11Ingredients
- 30 ml Olive oil(2 tablespoons)
- 200 g Green onions (scallions)(finely chopped, whites and greens separated)
- 20 g Garlic(4-5 cloves, minced)
- 2000 g Starchy potatoes(peeled and cut into 2 cm (¾ inch) cubes)
- 2000 ml Water or vegetable broth(2 liters)
- 15 g Salt(or to taste)
- 3 g Freshly ground black pepper(to taste)
- 1000 ml Whole milk(1 liter, warmed)
- 50 g Fresh cilantro(a large bunch, roughly chopped, plus more for garnish)
- 8 pieces Large eggs(at room temperature)
- 400 g Fresh white cheese (Queso Blanco Fresco)(crumbled. Feta or a mild farmer's cheese are good substitutes.)
Nutrition Facts
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the white parts of the green onions and the minced garlic. Sauté until fragrant and softened, but not browned. This should take about 3-4 minutes.
Add the cubed potatoes, water or broth, salt, and pepper to the pot. Stir everything together and bring to a boil. Once boiling, reduce the heat to a simmer, cover partially, and cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
Reduce the heat to the lowest setting. Slowly pour in the warmed milk while stirring gently. Add the chopped cilantro and the green parts of the green onions. Allow the soup to heat through for about 5 minutes, but DO NOT let it boil, as the milk could curdle.
Gently crack the eggs one by one directly into the simmering soup, spacing them out. Cover the pot and let the eggs poach in the hot liquid until the whites are set but the yolks are still runny, which takes about 3-4 minutes. Keep the heat very low.
To serve, carefully ladle one poached egg and a generous amount of the potato soup into each bowl. Garnish with a sprinkle of the crumbled fresh cheese and extra fresh cilantro. Serve immediately while hot.
0Chef's Tip
For an extra creamy texture, lightly mash a few of the cooked potato cubes against the side of the pot with a spoon before adding the milk. And remember, never let the soup boil after adding the milk or eggs!
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Mérida-Style Andean 'Pisca' Soup
Ingredients
- 30 ml Olive oil (2 tablespoons)
- 200 g Green onions (scallions) (finely chopped, whites and greens separated)
- 20 g Garlic (4-5 cloves, minced)
- 2000 g Starchy potatoes (peeled and cut into 2 cm (¾ inch) cubes)
- 2000 ml Water or vegetable broth (2 liters)
- 15 g Salt (or to taste)
- 3 g Freshly ground black pepper (to taste)
- 1000 ml Whole milk (1 liter, warmed)
- 50 g Fresh cilantro (a large bunch, roughly chopped, plus more for garnish)
- 8 pieces Large eggs (at room temperature)
- 400 g Fresh white cheese (Queso Blanco Fresco) (crumbled. Feta or a mild farmer's cheese are good substitutes.)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the white parts of the green onions and the minced garlic. Sauté until fragrant and softened, but not browned. This should take about 3-4 minutes.
- Add the cubed potatoes, water or broth, salt, and pepper to the pot. Stir everything together and bring to a boil. Once boiling, reduce the heat to a simmer, cover partially, and cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
- Reduce the heat to the lowest setting. Slowly pour in the warmed milk while stirring gently. Add the chopped cilantro and the green parts of the green onions. Allow the soup to heat through for about 5 minutes, but DO NOT let it boil, as the milk could curdle.
- Gently crack the eggs one by one directly into the simmering soup, spacing them out. Cover the pot and let the eggs poach in the hot liquid until the whites are set but the yolks are still runny, which takes about 3-4 minutes. Keep the heat very low.
- To serve, carefully ladle one poached egg and a generous amount of the potato soup into each bowl. Garnish with a sprinkle of the crumbled fresh cheese and extra fresh cilantro. Serve immediately while hot.
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