Pisca Andina

🛒 Ingredients

• Water 150 g · 0 kcal
• Potato 150 g · 116 kcal
• Whole Milk 75 g · 46 kcal
• Large Egg 50 g · 78 kcal
• White Cheese (like Queso Fresco) 30 g · 79 kcal
• Scallions 10 g · 3 kcal
• Fresh Cilantro 5 g · 1 kcal
• Garlic 3 g · 4 kcal
• Unsalted Butter 7 g · 50 kcal

👨‍🍳 Instructions

1. Peel and dice the potatoes into small cubes, finely chop the scallions and cilantro, and mince the garlic.
2. In a pot, melt the butter over medium heat, then sauté the minced garlic and half of the chopped scallions for 1-2 minutes until fragrant.
3. Add the diced potatoes and water to the pot; bring to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.
4. Pour in the whole milk and season with salt and pepper to taste; stir well and bring back to a gentle simmer.
5. Crack the egg directly into the simmering soup, one per serving, ensuring it poaches gently without breaking the yolk.
6. Cook for 3-4 minutes until the egg whites are set and the yolk is still runny; carefully ladle the soup into bowls.
7. Top each serving with a generous sprinkle of the remaining white cheese, fresh cilantro, and scallions.