Soups & creams
Andean Pisca Soup
Hot Andes soup with potato, egg, milk and cilantro.
VegetarianGluten-free
Ingredients
- 4 medium potatoes, diced
- 1 onion
- 2 garlic cloves
- 4 eggs
- 250 g milk
- 1 sprig cilantro
- 100 g grated white cheese
- Oil, salt and pepper to taste
- 800 g water
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl, chop 4 sec/speed 5.
- Add 20 g oil and sauté 6 min/120°C/spoon speed.
- Add the potatoes, water and salt, cook 18 min/100°C/reverse/spoon speed.
- Lower the temperature, carefully crack the eggs in one at a time and cook 4 min/90°C/reverse/spoon speed so they set lightly.
- Add the milk and heat 3 min/90°C/reverse/spoon speed.
- Serve with chopped cilantro and grated cheese on top.
Tips
- Don't increase the speed so the eggs don't break apart.
- Traditional for Andean breakfast in cold weather.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
