These potages are a staple in Hungary. Cooked vegetables, seasoned, then thickened by a variety of methods. Growing up most children hate them, but adults usually have multiple favorites. This is one of mine.
1-2 pounds of green beans
2-3 cloves garlic
1-2 tsp Hungarian paprika
1 cup sour cream
2 tbsp flour
Cook the green beans in just enough salted water to cover them fully, until they are tender. The water amount is flexible, you can feel free to make this dish more soup-like. Add the crushed garlic and the paprika.
Mix the sour cream with the flour. Take out a little bit of soup, and stir it into the sour cream mix to temper it. Remove the soup from the heat and allow to cool for 3-5 minutes. Stir in the sour cream mix. Return to heat and warm through gently again. Season to taste with salt.