Dilled Potato Soup

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Soup and potatoes are both comfort foods in winter. Combine them and you have the perfect starter to a meal. 30ml/2 T. unsalted butter 3 shallots, minced 3 large mealy/baking potatoes, peeled and chopped 400ml/2 cups water 3ml/1/2 tsp. dry thyme 650ml/3 cups whole milk 1 generous handful fresh dill, chopped 1/2 cup heavy/whipping/double cream Salt and freshly ground black pepper to taste Additional sprigs fresh dill to garnish Melt butter in a heavy-bottomed pot and saute the shallots until tender. Add potatoes and water. Simmer, covered 30 minutes or until very tender. Stir occasionally to prevent sticking. Most of the water should be consumed. Stir in the thyme. Add a little milk and thoroughly mash the potatoes until very smooth. Add the remaining milk and heat until small bubbles just begin to show around the edges. Stir regularly to prevent scorching. Stir in the chopped dill and simmer 1 minutes. Remove from heat and stir in cream. Add salt and pepper to taste. Garnish with dill sprigs and serve. To complete your meal, serve a main course of poached salmon or broiled bluefish accompanied by a warm mixed vegetable salad and minted green peas. For dessert, have an apple tart and a cup of expreso. Beverages: seltzer water garnished with a lemon slice and dry white wine.