Entree: Venezuela – Northern Culinary Region – Pisca Andina (Hearty Andean potato and milk soup finished with cheese and a poached or lightly scrambled egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) whole milk
- 2 cups (480 ml) chicken or vegetable stock
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or corn)
- 2 large eggs, approx. 1.8 oz (50 g) each
- 4 oz (115 g) fresh white cheese (queso fresco or farmer's cheese), crumbled
- 2 scallions, thinly sliced (white and green parts)
- 1 tsp (5 ml) salt, or to taste
- ½ tsp (2.5 ml) ground black pepper
- 1/4 tsp (1.25 ml) ground cumin (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- 1 tbsp (15 ml) chopped fresh chives (optional)

Instructions

1. In a large pot, heat oil and butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in cumin if using.
2. Add the potato cubes and stock, bring to a simmer, cover, and cook until potatoes are very tender, about 15–20 minutes.
3. Reduce heat, add the milk, and using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture. Simmer gently 5 minutes more; do not boil vigorously after adding milk to prevent curdling.
4. Taste and season with salt and pepper. If you prefer a creamier texture, blend 1–2 cups (240–480 ml) of the soup gently with an immersion blender and return to the pot.
5. In a small bowl, lightly beat the eggs. Temper the eggs by whisking 1/2 cup (120 ml) of hot soup into the eggs, then stir the egg mixture back into the pot, cooking briefly on low until the eggs are set into soft threads (or poach eggs separately and add to bowls).
6. Remove from heat, stir in the crumbled fresh cheese and half the sliced scallions, allowing the cheese to soften into the soup.
7. Ladle into bowls, garnish with remaining scallions, chopped cilantro and chives, and serve hot with crusty bread or arepas.