Red Beet Foam

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

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