Melt the butter in a large saucepan on low-medium heat. See the picture above for the ideal size. It is better for the pan to be wide and not that deep to facilitate the constant stirring required to make smooth bisque.

Once the butter is melted, begin to sprinkle a bit of the sprouted flour into the butter, stirring constantly with a whisk as it continues to cook. Continue this process until all of the flour is absorbed and stirred into the butter. Continue simmering the butter/flour mixture on low-medium heat for one more minute until bubbly.

Slowly begin adding the milk into the pan with the butter/flour mixture. Continue stirring and adding until all of the milk is blended into the pan.

Slowly add the chicken broth to the pan in the same manner as the milk.

Cook the butter/flour/milk/broth mixture in the pan until it begins to bubble again. Once this happens, cook for another 2 minutes and no longer. The bisque base will be nice and thick at this point.

Stir in the tomato paste and the crushed tomatoes. Continue stirring until thoroughly blended and hot.

Sprinkle in the dried dill and a teaspoon or two of mineral-rich sea salt and a bit of pepper to really zing the flavor. Add enough to suit your taste buds.

Enjoy immediately with your choice of sandwich. Once cool, refrigerate the bisque in a sealed container. Soup will be good to reheat for leftovers for 4 days.