Pisca Andina with Corn and Ají de Leche

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Pisca Andina is a soup usually made with chicken broth, diced potatoes and eggs, then garnished with white cheese and cilantro.

Pisca Andina is a breakfast dish (yes, breakfast!) very popular in the cold mountainous region of the Venezuelan Andes.
The traditional Pisca Andina doesn’t call for corn and it’s usually eaten with arepas
I make mine with corn that I cook, along with the potatoes, in a homemade vegetable broth.
I garnish it with diced white cheese and a gusty ají de leche
It’s perfect for these cold days that we finally are enjoying in tropical Miami.
To find the recipe, click here.
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