Vegetarian, Americas
Andean pisca soup with arepas
Andean pisca soup is a Venezuelan potato soup cooked in milk, topped with poached eggs and cheese, served with arepas. It takes 50 minutes to make for 4 people, easy level, around €2 per person. The key to getting it right is keeping the broth at a gentle simmer, never a hard boil, so the eggs poach without breaking apart.
Off to the Venezuelan Andes with pisca andina, a potato soup with milk and poached eggs, served with arepas.
- Total time
- 50 min
- Difficulty
- Easy
- Cost per person
- €2.00
- Calories per person
- 620 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Andean pisca soup is all about softness, potatoes turning tender in a milky broth, eggs poached right in it that coat the liquid in a silky veil, cheese that stretches a little as it melts. Fresh cilantro gives the only bright note in the dish, and the arepas underneath, crisp outside and soft inside, are there for scooping up every last bit.
This is a winter evening soup, the kind you make when it is cold outside and you want something warming without any fuss. Kids love cracking their own egg into the broth, and Mon Chou designed this dish for weeknight dinners just as much as for surprising guests with something they probably have not tried before.
The ingredients
Fruits and vegetables
- Potatoes 800 g
- Leeks 2
- Garlic 2 cloves
- Cilantro 0.5 bunch
Dairy
- Milk 50 cl
- Eggs 4
- Fresh cheese or mozzarella 150 g
Pantry
- Water 50 cl
- Precooked corn flour for arepas 300 g
- Warm water 40 cl
- Sunflower oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Eggs, Lactose
The step by step recipe
-
Peel the potatoes and cut them into small cubes, thinly slice the leeks and garlic.
Small cubes mean the soup cooks faster.
-
Cook the potatoes with the leeks, garlic, water, milk, salt and pepper. 20 min
Let it simmer gently, the milk should never come to a hard boil.
-
Make the arepas by mixing the corn flour, warm water and a pinch of salt, then shape into four thick patties.
Let the dough rest for five minutes, it hydrates fully and shapes without cracking.
-
Brown the arepas in an oiled skillet, then finish them in the oven at 200°C. 15 min
They are done when they sound hollow when tapped.
-
Crack the eggs into the simmering soup, let them poach for a few minutes, then add the diced cheese and cilantro. 5 min
Do not stir while the eggs are poaching.
Our tips to get it right
- Cut the potatoes into even small cubes so they all cook at the same pace and the soup stays consistent.
- If you do not have an arepa mold, shape the patties by hand between your palms, about half an inch thick.
- Taste the broth before adding the eggs, it is your last chance to adjust the salt without risking breaking them while stirring.
The variations
- Swap the fresh cheese or mozzarella for crumbled feta for a saltier, more assertive flavor.
- For a faster version, grab ready made arepas and warm them in the oven while the soup simmers.
- For kids who are not fans of runny egg whites, cook the eggs two minutes longer for a firmer yolk.
What to serve it with
- Sliced avocado on the side
- Tropical fruit juice
- Lemony green salad alongside
Storage
The soup keeps for 2 days in the fridge in a sealed container, though the poached eggs lose some texture as they cool. Store the arepas separately for up to 2 days and reheat them in a skillet or oven. It is best not to freeze this dish because of the poached eggs and potatoes.
Questions about this dish
Can you make Andean pisca soup ahead of time?
You can make the potato broth ahead and reheat it gently. Add the poached eggs and cheese only right before serving, to keep their texture.
Can you substitute the precooked corn flour for arepas?
No, precooked corn flour is essential, it is what gives arepas their particular texture. Regular cornmeal or polenta will not give the same result.
How do you keep the eggs from breaking apart in the soup?
Crack each egg into a cup first, then slide it gently into the simmering broth. Do not stir while they cook, the white needs to stay compact around the yolk.
Can you cook the arepas only in a skillet, without an oven?
Yes, that works, but lower the heat and cook them longer so they cook through without burning outside. Finishing in the oven gives a more even result.
How long does it take to make an Andean pisca soup with arepas?
Count 50 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in an Andean pisca soup with arepas?
About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an Andean pisca soup with arepas cost?
About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains eggs, lactose. Always check the labels of the products you buy.
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