““4 scallions, green parts only, thinly sliced 3 garlic cloves, minced Two 28-ounce cans crushed tomatoes in puree 4 cups whole milk 4 cups heavy cream ⅓ cup all-purpose flour, sifted ⅓ cup dill fronds, torn into tiny sprigs Sea salt and freshly ground pepper to taste 1 cup grated white cheddar cheese, for serving Melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the onion, shallots, scallions, and garlic. Cook, stirring occasionally, until the vegetables are softened and translucent, about 4 minutes. Transfer the mixture to the top of a double boiler over boiling water. If you don’t have a double boiler, fill a large saucepan with water and bring to a boil. Set a large heatproof bowl to fit tightly on top of the pan and transfer the mixture to the bowl. Using a wooden spoon, further crush the tomatoes into small pieces. Add the crushed tomatoes and puree, milk, and cream to the vegetable mixture and bring to a simmer, stirring””
