Creamy Carrot Soup With Scallions and Poppy Seeds

Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. The carrot soup can be refrigerated overnight. Reheat gently. .Wine: Full-bodied, luscious California white: 2006 Terre Rouge Roussanne. From Perfecting Thanksgiving Dinner: Soup & Pairing of the Day - F&W Magazine, November 2009.

• Ready In: 1 hr
• Serves: 8-12

Ingredients

• 2  tablespoons unsalted butter
• 1  large onion, coarsely chopped
• 1  quart  low sodium vegetable broth
• 1  quart water
• 2  lbs carrots, sliced 1/3 inch thick
• 6  large scallions, thinly sliced crosswise
• 2  teaspoons poppy seeds
• 1⁄2 cup heavy cream
• 1⁄2 cup milk
•  salt
•  fresh ground pepper

Directions

1. In a large pot, melt the butter in 1 tablespoon of the olive oil.
2. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes.
3. Add the broth and water along with the carrots and bring to a boil over high heat; cover and simmer over low heat until the carrots are tender, about 30 minutes.
4. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil; add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
5. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan.
6. Stir in the cream and milk and simmer over moderate heat, stirring.
7. Season the soup with salt and pepper and ladle into bowls.
8. Garnish with the scallions and poppy seeds and serve.