THE SOUP LINE

I ate soup every day that I taught. The "soup kitchen" was a few minutes away from the University of Kabul campus. The soup was in these huge, dome-shaped vessels. And the line was a mile long. I liked the soup, even if the flavor was the same every day. Then there was this thick and heavy bread made, I learned, from flour that was donated by Sweden. This bread was totally different from the Afghan nan.