Carrot Soup

In large pot, melt butter in 1 tablespoon of olive oil. Add onion, cover and cook over low heat. Stir occasionally until onion is soft. Add broth and water along with carrots and bring to a boil over high heat. Cover and simmer over low heat until carrot are tender (about 30 minutes).

Meanwhile in small saucepan, heat remaining 2 tablespoons of olive oil. Add scallions and poppy seeds and cook over moderately high heat. Stir until scallions are soft (about 1 minute). Working in batches, puree carrot soup in blender until smooth. Transfer to clean saucepan. Stir in cream and buttermilk. Simmer over moderate heat and season with salt and pepper. Ladle into bowls and garnish with scallions and poppy seeds.