“Unwinding. Meat is not used. You prepare water. You add fat. (You add) kurrat, cilantro, salt as desired, leek, garlic. You pound up dried sourdough, you sift (it) and you scatter (it) over the pot before removing it.”2
BAR’s Variation
2 spring leeks, chopped
½ bunch fresh cilantro, chopped
1 clove garlic, chopped
2 tablespoons olive oil
4 cups chicken consommé
1 tablespoon salt
1 loaf of sourdough bread, ground
Instructions: Sauté leeks, garlic, and salt in olive oil for 3–4 minutes, until the drippings start to brown. Add cilantro and then sauté for another 1–2 minutes. Add in consommé and let simmer for about 20 minutes. Taste and add more salt if necessary. Grind sourdough (about one handful per bowl) and add to the pot just before removing from heat. Add more sourdough to taste once soup has been poured.
