Garlic soup with sour cream

8 cloves garlic, crushed (more if you wish)

55 g (2 oz) butter

115 g (4 oz) plain flour

Thyme or marjoram, crushed

Pinch salt and pepper

1.8 litres (3 pints) beef broth or vegetable stock

Sour cream

Chopped chives

1.In a cauldron, carefully cook the garlic in the butter, being careful 

not to allow it to brown. 2.Stir in the flour, herb, salt and pepper; 

heat until bubbling. 3.Gradually add the broth or stock, stirring all 

the time to prevent anything sticking to the cauldron. 4.Bring to the 

boil and cook for one minute. 5.Serve hot or cold, with a dollop of sour 

cream and some sprinkled chives.