““often. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour. Cook, whisking almost constantly, to make a roux, for about 3 minutes. Be careful not to brown it. Whisk about 1½ cups of the hot tomato mixture into the roux, then pour the roux mixture into the top of the double boiler and stir until blended. Reduce the heat to low and simmer for about 35 minutes to allow the flavors to blend and thicken the soup. Turn off the heat and then add the dill, salt, and pepper. Serve hot, topping each serving with about 2 tablespoons of grated cheese. The soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated. It should last for 4 to 5 days. The soup will thicken when chilled; when reheating, thin the heated soup with milk to the desired thickness. Do not freeze the soup.””
