Summary

Ingredients

• 1 orange (s), untreated
• 1 teaspoon oil
• 600 g beetroot
• 150 g potato (s)
• 75 g iner root, fresh
• 30 g butter
• 1 tablespoon vinegar
• 1 ½ liter poultry stock
• 200 ml cream
• Pepper from the grinder
• salt

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Instructions

1. Rinse the orange with hot water. Peel the peel thinly with a vegetable peeler without the white skin. Cut the peel into fine strips. Cook with 100 ml water, 2 tablespoons sugar, oil and a pinch of salt over a low heat until the liquid has completely evaporated. Place the strips on baking paper and sprinkle with the remaining sugar. Let dry in a warm place.
2. Peel the beetroot and potatoes, cut into 2 cm cubes. Peel the ginger and cut into slices. Brown everything in butter over medium heat for 5 minutes. Pour in the vinegar and broth and bring to the boil. Cook over medium heat for 30 minutes. Puree the soup finely. Add up to 6 tablespoons of cream to the soup and bring to the boil, season to taste. Whip the rest of the cream until semi-stiff. Garnish the soup with the orange strips and whipped cream.