Summary

Ingredients

• 2 tablespoon butter
• 1 large onion (s), chopped
• 700 g beetroot, cooked, peeled, diced
• 6 dl vegetable stock
• 1 orange (s), the juice from it and grated zest
• salt
• Pepper (orange pepper), alternatively black pepper
• 1 ½ dl cream
• 4 tablespoon Grand Marnier, as desired

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Instructions

1. Briefly sauté the onion in the butter, add the beetroot, sauté for 1-2 minutes and deglaze with the broth. Cover and simmer gently for 10 minutes, then puree.
2. Add the juice of the squeezed orange, about 1 third of the zest, salt, pepper, cream and the Grand Marnier to the soup. Heat again for 5 minutes, season with orange zest / Grand Marnier if necessary.
3. Arrange in plates and garnish with (homemade) croutons and the remaining orange zest.