Monday, April 9, 2012

Venezuela: Pisca Andina (Potato and Cheese Soup)

450 g Yukon Gold potatoes, peeled and diced
600 ml chicken broth
2 scallions, finely chopped
2 garlic cloves, mashed
1 tsp butter
50 g grated Asiago cheese
50 g grated Mozzarella
1 tbsp fresh chopped cilantro

Place potatoes and broth in a pot and simmer for 25 minutes. Melt butter in a small skillet over medium heat. Add scallions and garlic and cook until transparent, about 1-2 minutes. Add to the potatoes, season with salt and pepper. Add milk for desired consistency. Reduce heat to very low, add cheeses, and stir until cheese is melted. Stir in cilantro and serve.

(adapted from: "Das Anden-Kochbuch" by Astrid Martínez Paternina)

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