This is one of the most amazingly and surprisingly tasting recipe inherited from my great grandmother, several thousand years old no doubt 
Take a normal (ie, not non-stick) frying pan, put about 1/8″ of plain flour in it. Put on stove on low heat, gently stirring constantly with a wooden spatula. Once you can feel the heat coming off the pan, increase heat between low and middle, after a few minutes, put on middle heat.
Remember, you can not leave it, you must stir constantly, you will be rewarded for your efforts in a little while.
You’ll notice the flour going brownish with some little white bits, squash them gently to release whatever flour is in those “bubbles”. You should notice a tiny bit of smoke coming off the pan. If there’s a lot, remove pan from heat and let it cool down.
In other words, we want to roast the flour, but not burn it. After some 15 minutes, the flour should be uniformly brown. Take pan off heat and allow to cool down.
This will take at least 30 minutes, so you got plenty of time to relax now.
(probably a good time to do some emergency lounging 
)
Once the roasted flower has cooled down, put it into a saucepan. Add a little bit of water, bit at a time, constantly stirring until you have a nice, even, thick paste.
Add lots more water, constantly stirring, to about an inch below the top of the pan, stir until you’re sure there are no lumps.
Put on stove on the lowest heat possible and cover. After some 30 minutes, stir and make sure nothing is sticking to the bottom of the pan. Increase the heat by one nudge, keep an 
stir occasionally. At some stage, it will start to simmer:
Add freshly ground pepper and nutmeg to taste, leave on stove, checking and stirring every hour or so, for 4 hours with lid on top of saucepan. You’ll see that there’s a skin building, drag that skin back into the soup every time you stir it.
After 4 hours, either start making some fresh bread to go with the soup and thus wait another 3 1/2 hours at least, or, go and buy some fresh bread.
There’s a remarkable change in taste and texture after about 5 1/2 hours of simmering. After 7 hours, no one will be able to tell what the raw ingredients are.
This soup has one drawback though: You can’t really let it cool down and then reheat the next day, it loses its consistency and taste. But, you’ll find that there will most likely not be any leftovers anyway. 
Darned spell-checker, has no brains at all 
(next fall, the temps are too warm for soup now.)
