Herle is a soup in which flour is cooked directly with ayran (a yogurt drink), without first toasting the flour—the opposite of toasted-flour soup. The flour is whisked with the ayran while cold, then added to hot water. Keep stirring continuously, because untoasted flour is much more likely to clump.
Put the flour in a large bowl and gradually whisk in the ayran. The mixture should be pourable and completely smooth, with no dry flour at the bottom of the bowl.
Bring the water in a pot close to a boil. Add the salt and crushed garlic, then lower the heat. The surface should show fine bubbles around the edges, not large bubbles.
Pour the ayran mixture into the pot in a thin stream, whisking continuously. Cook over low heat for 18 minutes, stirring from the bottom with a wooden spoon. The soup will look cloudy at first, then become glossy and thicker. It is ready when it coats the back of a spoon in a thin layer.
Melt the butter, stir in the mint for 10 seconds, and pour it over the soup before the mint darkens.
Pour the ayran mixture into water just below a boil, not rapidly boiling water, and lower the heat as you pour; ayran added to vigorously boiling water will curdle.
Unu ayranla ezmeden suya dökünce topak oldu. Ayranın oda sıcaklığında olması da kesilmeyi önlüyor. Çorbayı kaynatmamak da önemli, kaynayan ayran kesiliyor ve çorbanın yüzeyinde tanecikler oluşuyor.
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