Beetroot and Orange Soup

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Ingredients

2 small	onions
3 bulb(s)	beetroot
1	orange, grated peel or zest
2 pinch(es)	freshly grated ginger
2 pinch(es)	chili powder
400 ml	vegetable stock
200 ml	single cream
100 ml	dry white wine
200 ml	orange juice
50 g	sour cream
1 tbsp	oil

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Peel and chop the onions. In a large saucepan, sauté the onions in oil until lucent. In order to avoid red stained hands, peel the beetroot with gloves. Dice the beetroot and add to the onions. Cook stirring for a couple of minutes. Add a pinch of chili and deglaze with the white wine. Boil down. Add the orange juice and boil down again.

Add the stock and bring to a boil. Cover and cook over low heat for 10 minutes. Add the cream and the ginger and bring to the boil again. Purée the soup with a hand blender. Adjust the seasoning before serving.

To serve:
Ladle the soup into soup bowl or deep plates. Spoon a dollop of sour cream in the middle of the soup. Sprinkle with orange zest and for those, who like it more spicy, dust with a little chili powder.