Beet Foam with Oranges and Nuts

Rinse beet and cook in one liter of water with caraway seeds, sugar, salt and fruit vinegar for about one hour. Cut into thin slices.

Peel and dice the onion. Heat butter and stew onions and beet in it until soft. Season with salt and pepper, add the beef broth and simmer for ten minutes.

Add 2/3 of the whipped cream and simmer for another 5 minutes.

In the meantime, peel the oranges and remove the white skin. Fillet the oranges with a sharp kitchen knife.

Blend the soup with a hand blender and whip heartily. Whip remaining whipping cream until stiff. Divide the soup evenly among plates, add a dollop of each and serve sprinkled with orange fillets, the nuts and almond kernels.

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