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allows me to keep creating fun, flavorful and colorful recipes.
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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Etiquetas: soups, sponsored post, Venezuelan cuisine