I can’t believe it has been a year since I started blogging about the food I make and some of the food I eat. It has definitely been a year full of fun and learning experiences. I am truly enjoying this hobby and I am glad to share it with you. To celebrate the one year anniversary I am going back to a traditional recipe from Venezuela.

Pisca Andina is a recipe that warms my heart because it brings back many beautiful memories. My dad was born in a small town valley in the Venezuelan Andes and even thou we didn’t grow up there, we visited often when we were kids. I wish I would’ve made a bigger effort to return more once I became a young adult and got busy with all the compromises of life. It is still a place I treasure in my heart and I cherish with every memory.

Pictures from our last trip to Trujillo and Merida – Venezuelan Andes.

The Andes is the longest continental mountain range in the world. It is located in South America and it runs through 7 countries, including Argentina, Chile, Peru, Bolivia, Ecuador, Colombia & Venezuela. You probably have heard of it. The climate varies depending on many factors, in Venezuela we have both warm and cold climate in the Andes region, which is where my dad was born. When you hear the word Andes you probably think of sun kissed skin people resembling the aboriginal indigenous of South America wearing colorful ponchos. For me, when I think of the Andes I remember my childhood trips to go see grandma every summer. I can easily close my eyes and see the picturesque mountains, hear the sounds of nature and smell the aromas of homemade meals. What I would say makes The Andes region so especial, and I believe I can speak for every country that shares the beautiful mountain range, is the people! The humble locals with a big smile. They cultivate the culture of the region, they may offer you a flower, a piece of homemade sweets or a beautiful piece of crafted art. No matter what, all I remember from visiting The Andes is that I always felt welcomed there.

One of the most popular traditional dishes in the Venezuelan Andes is the Pisca Andina. A chicken broth based soup with potatoes, served with a poached egg on top and lots of cilantro. This may come as a surprise, but this dish is served for breakfast. In the coldest parts of the mountains locals feel that by starting the day with a soup to warm up your body is the right way to go on with your daily duties. As most traditional recipes there are many variations. I am going to share this one that has eggs two different ways: mixed in the soup helping create thickness and the traditional poached egg on top. In my Madison home I don’t make this soup for breakfast, but instead I make it as a late lunch on a Sunday afternoon or a light dinner during the week. This soup is also traditionally served on clay bowls and that’s how I like to serve it to keep that sense of “eating it the right way”. Now, if you are ready to embrace this adventure to the Venezuelan Andes with me, let’s get coking!

I hope you enjoy this one. Feel free to leave your comments below. THANK YOU so much for reading this blog and for those of you who choose to come back every week, you have NO IDEA how much I APPRECIATE YOU!!!!

Ingredients:

Serves 4
Cooking time: 35 minutes

5 cups chicken broth
1 medium onion, diced
1/4 cup chopped scallions, green & white parts
3 garlic cloves, minced
3 large Russet potatoes (2 pounds), peeled and cut into 1/2 inch pieces
3/4 cup whole milk
1 egg yolk, beaten
4 eggs
1/4 cup chopped fresh cilantro
Salt & black pepper to taste
Toasted bread to serve (optional)

In a medium heavy bottom pan, bring the chicken broth to a boil over high heat. Stir in the diced onion, chopped scallion and minced garlic. Season with salt and pepper. Add the potatoes, bring the heat down and simmer the potatoes until cooked through but firm, about 15 minutes. Stir in the milk and beaten yolk, cook stirring for a minute. Remove from the heat. Scoop out 2 cups of the broth and bring it back to a simmer in a small pan. Poached the eggs, adding 2 at a time to the simmering broth and cooking for about 4 minutes, until the outside is cooked and the yolk is still runny. Carefully placed the poached eggs in a shallow plate and poached the next 2 eggs. When finished, return the broth to the soup. Serve the soup in clay bowls, place a poached egg on top and sprinkle with cilantro. If serving with toasted bread, place the bread on top of the soup and add the poached egg on top. Some families also serve fresh cheese with the soup, after all it is breakfast! Enjoy!