Beetroot and ginger soup

Ingredients for 6 servings:

• 1 orange(s), untreated
• 1 tsp oil
• 600 g beetroot
• 150 g potatoes
• 75 g ginger root, fresh
• 30 g butter
• 1 tbsp vinegar
• 1 ½ liters of chicken stock
• 200 ml cream
• Pepper, from the mill
• Salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Rinse the orange with hot water. Use a vegetable peeler to thinly peel the zest, leaving out the white pith. Cut the zest into fine strips. Cook over low heat with 100 ml water, 2 tbsp sugar, oil, and a pinch of salt until the liquid has completely evaporated. Place the strips on baking paper and sprinkle with the remaining sugar. Leave to dry in a warm place. Peel the beetroot and potatoes, cut into 2 cm cubes. Peel the ginger and slice them. Sauté everything in butter over medium heat for 5 minutes. Pour in the vinegar and stock and bring to a boil. Simmer over medium heat for 30 minutes. Purée the soup until finely chopped. Add all but 6 tbsp of the cream to the soup and bring to a boil, season to taste. Whisk the remaining cream until semi-stiff. Decorate the soup with the orange strips and whipped cream.