Summary

Ingredients

• 3 orange (s)
• 2 onions)
• 400 g beetroot, cooked
• 2 tablespoons oil
• 1 teaspoon sugar
• 800 ml poultry stock
• salt
• pepper
• 200 ml milk, warm

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Instructions

1. Peel the orange so that the white skin is also removed. Cut the fruit fillets from the separating membranes. Squeeze the rest of the oranges. Peel the onions and finely dice them. Cut the cooked beetroot into slices.
2. Heat the oil and sauté the onions until translucent. Add the sugar and let it brown (caramelize) while stirring. Add the beetroot and orange juice and cook until the liquid has almost evaporated. Pour in the broth and simmer over low heat for 10 minutes.
3. Finely puree the soup with a hand blender, season with salt and pepper, divide the orange fillets into preheated soup bags or bowls and pour the soup on top. Froth the warm milk with a hand blender and carefully pour it onto the soup with a spoon. Garnish with leftover oranges and parsley if you like.
4. Tip: The soup looks very nice when served in a tall glass.