Pisca Andina: A Heartwarming Venezuelan Soup You Need to Try

Start the Soup Base: Begin by heating the oil in a large soup pot over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, sliced leek, and chopped carrots. Sauté these ingredients until the onions turn translucent and the vegetables soften, about 5-7 minutes.

Add the Potatoes and Broth: Next, add the diced potatoes, stirring them into the mixture. Pour in the chicken or vegetable broth and increase the heat to bring the soup to a boil.

Simmer: Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for about 20-25 minutes, or until the potatoes are tender.

Add Fresh Herbs: While the soup simmers, chop the fresh cilantro and parsley. Stir them into the pot, ensuring even distribution of flavor.

Poach the Eggs: Crack each egg into a small bowl and carefully slide it into the simmering soup, spacing them out evenly. Cover the pot again and continue cooking for another 5-7 minutes, or until the eggs are poached to your preferred doneness.

Add the Milk and Cheese: Slowly pour in the milk while stirring continuously. Then, add the cheese, stirring until it melts completely into the soup.

Season and Serve: Season the soup with salt and pepper to taste. Ladle it into bowls, ensuring each serving includes a poached egg. Garnish with a sprig of fresh parsley or cilantro, if desired.

Equipment Needed

Dietary

Allergens