Asorda on nettles
3 servings
12 minutes
Asorda is a remarkable dish of Portuguese cuisine that embodies simplicity and sophistication. Its flavor is based on the tenderness of poached egg combined with a rich aromatic paste of nettles and garlic. Nettle adds freshness and spring lightness to the soup with its slight bitterness, while olive oil deepens its taste. Bread that absorbs the rich broth turns asorda into a hearty and nutritious dish. The origins of this soup trace back to ancient Portuguese traditions when farmers made it from available ingredients, creating a true gastronomic masterpiece. Today, asorda remains a popular warming dish, especially on cool evenings when one craves simple yet refined flavors.
1
In a mortar, combine oil and nettle.
- Pickled nettle: 130 g
- Extra virgin olive oil: 20 ml
2
Add the halved garlic.
- Garlic: 15 g
3
Salt and chop.
- Sea salt: to taste
4
Place 1-2 slices of bread at the bottom of each soup bowl.
5
Put the water on high heat. Add salt and pepper.
- Water: 1000 ml
- Sea salt: to taste
- Ground black pepper: to taste
6
Create a vortex in boiling water with a spoon and crack an egg into it. Reduce the heat slightly.
- Chicken egg: 3 pieces
7
After 3 minutes, place the resulting poached egg on the bread.
- Dark whole grain bread: 3 pieces
8
Repeat the preparation of poached eggs, then transfer each to a new soup bowl.
- Chicken egg: 3 pieces
- Dark whole grain bread: 3 pieces
9
Transfer the nettle paste to water and mix well. Remove from heat after 1 minute.
- Pickled nettle: 130 g
10
Pour the soup into the bowls.
11
Slightly cut the poached egg to let the yolk flow out a bit and serve.