November 21, 2023
Pisca Andina (Venezuelan Breakfast Soup)
This Venezuelan soup is actually a breakfast staple. Usually made with potato, I have swapped that out for celery root but you could also use rutabaga or even kohlrabi for another low carb alternative. The broth is packed with cilantro, leeks, onion, garlic, and queso fresco with a touch of cream for a delicious soup similar to a chowder. Finally, a topping of poached eggs finishes this breakfast dish. I like to make up a batch and make a large batch of poached eggs. The eggs can be kept, poached in cold water in the refrigerator and then added to the hot soup. Just let them stand in the hot broth for about 3-4 minutes to warm through before enjoying. If not keeping vegetarian, feel free to use chicken broth and stir in shredded chicken for an even more hearty version.
Servings: 4
Calories: 446kcal
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 1 leek sliced, white and light green parts only
- 3 garlic cloves minced
- 1 large celery root peeled and cut into 1/2 inch cubes
- 5 cups vegetable broth
- 1/3 cup heavy cream or half n half
- 8 eggs poached, see note
- 1/2 cup cilantro fresh, chopped and divided
- 1 cup queso fresco crumbled
- salt to taste
Instructions
- Heat 2 tablespoons butter in a large pot and when melted, add the onion and leek. Cook, stirring often until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly until fragrant, about 1 minute more. Add the broth and celery root and bring to a boil. Cook until the celery root is tender, about 15 minutes.
- Add half of the cilantro and queso fresco to the remaining broth (keep the soup simmering at this point for another couple of minutes).
- Turn off the heat and stir in the cream. Season to taste with salt. Add the remaining chopped cilantro and serve with poached eggs (see note).
Notes
Bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 8 eggs into a fine mesh strainer set in the sink and set aside.
When ready to serve, reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.
Ā
Protein:Energy Quotient [calories]: 0.34, Protein % of calories: 18.3%
Nutrition Facts
Pisca Andina (Venezuelan Breakfast Soup)
Amount per Serving
Calories
446
% Daily Value*
Fat
29
g
45
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
386
mg
129
%
Sodium
1749
mg
76
%
Potassium
768
mg
22
%
Carbohydrates
26
g
9
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
2320
IU
46
%
Vitamin C
19
mg
23
%
Calcium
331
mg
33
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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