1 lb. (or No. 2 can) green beans, cooked
4 potatoes, diced
1 clove garlic (opt.)
1 c. sour cream
Salt & pepper

Cook potatoes in salted water. When half done, add cooked beans, pepper and garlic (spear garlic on toothpicks for easy finding). Simmer until potatoes are done. Remove garlic. Thicken with a roux. Add liquid to sour cream; mix well, then add to soup. Season more if necessary. Serve with rye bread.

ROUX: To this basic roux, add seasonings and stock to make sauces, gravies, gumbos and all sorts of good things. 2 tbsp. flour

Melt butter in a heavy pot or skillet. Add flour and stir constantly over low heat until golden brown. When a recipe calls for "a roux", add liquid from whatever you are making, mix well, then add to recipe.