Andean Milk-and-Egg Soup (Pisca andina) — Venezuelan Breakfast Comfort

• 600 gstarchy potatoes (peeled and cut into 2 cm cubes)
• 800 mlwhole milk
• 700 mlwater
• 150 gwhite onion (finely diced)
• 4scallions (white and green parts thinly sliced)
• 2 clovegarlic (minced)
• 20 gunsalted butter
• 4large eggs
• 160 gVenezuelan queso ahumado or firm queso fresco (cut into 1.5 cm cubes)
• 12 sprigcilantro (leaves and tender stems chopped)
• 8 gfine sea salt
• 0.5 tspground black pepper
• 4small arepas (made from pure masarepa and warmed for serving)

Instructions

1. 1

   Place the cubed potatoes, water, and 5 g of the salt in a heavy 3 l saucepan. Bring to a steady boil over medium-high heat, then reduce the heat and simmer for 12 to 15 minutes, until the potato edges soften but the cubes still hold their shape.

2. 2

   While the potatoes cook, melt the butter in a small skillet over medium heat. Add the onion and scallions and cook for 5 minutes, then add the garlic and cook for 1 minute more, stirring so the garlic softens without browning.

3. 3

   Scrape the softened onion, scallion, and garlic mixture into the saucepan with the potatoes. Simmer for 3 minutes so the Venezuelan Andean seasoning base perfumes the broth and the potato starch begins to lightly thicken it.

4. 4

   Lower the heat to medium-low and pour in the milk in a slow stream while stirring constantly. Keep the soup below a hard boil for 6 to 8 minutes, because vigorous boiling can make the milk split and toughen the potatoes.

5. 5

   Crack each egg into a small cup, then slide the eggs one at a time into the barely simmering soup, spacing them apart. Cover the pan and poach for 4 to 5 minutes for softly set yolks, or 6 minutes for firmer yolks.

6. 6

   Add the queso ahumado or queso fresco, cilantro, remaining 3 g salt, and black pepper, then turn off the heat and let the soup stand for 2 minutes. Serve each bowl with one poached egg, plenty of potato and cheese, and a warm arepa made from masarepa on the side.