Soups
Pisca Andina (Andean cheese soup)
A creamy soup from the Venezuelan Andes, made with a fragrant broth, potatoes and melted cheese that thickens the liquid. It is served hot for breakfast or as a starter on cool days.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
378 kcal per serving
- Protein
- 11.6 g
- Carbohydrates
- 27.2 g
- of which sugars
- 4.8 g
- Fat
- 23.7 g
- of which saturated fat
- 12.7 g
- Fiber
- 3.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the potatoes and cut them into 2 cm cubes. Finely chop the onion, garlic and the deseeded tomato.
- Heat the oil in a large saucepan and sweat the onion for 5 minutes over medium heat, until translucent.
- Add the garlic, tomato and cumin, then simmer for 3 minutes, stirring, until you have a soft base.
- Pour in the hot stock, add the potatoes and the chopped parsley. Cook over medium heat for 15 to 20 minutes, until the potatoes mash easily.
- Roughly mash some of the potatoes against the side of the pan to thicken the soup, then lower the heat.
- Cut the cheese into small cubes and stir it into the broth with the milk. Stir gently until it melts without boiling, about 3 minutes.
- If using eggs, carefully crack them into the simmering soup and poach for 3 to 4 minutes.
- Adjust the seasoning, sprinkle with fresh parsley and coriander, and serve straight away with a grilled arepa.
Variations and tips
Light version. Replace the whole milk with semi-skimmed milk and reduce the cheese to 150 g, adding more green vegetables.
With what you can find here. Replace the stretched-curd cheese with mozzarella or halloumi, which are easier to find in an ordinary supermarket.
More ideas
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Original Ecomely recipe.