Scrub beet with care and make 50 min in water. Remove the skin from the onion, peel the beet and cut both into thin slices.
Heat butter in a saucepan and sauté the onion and beet. Season with salt and pepper, add clear soup and 2/3 of the whipping cream and simmer for 5 minutes on medium heat.
Remove the peel from the oranges so that the white skin is completely removed and fillet out the flesh with a sharp kitchen knife.
Finely mash the soup and then pass it through a sieve. Whip the remaining whipping cream, add to the soup and whip with a hand blender until creamy.
Divide the soup evenly among plates, sprinkle with the orange fillets, nuts and almond kernels. Serve immediately.
Castle Publishing