|400 ml||beet juice|
|300 ml||orange juice|
|80 ml||white wine|
|croutons to serve|
|crème fraîche to serve|
Dice onion and finely chop garlic. Peel beets and cut into large cubes.
Add butter to a large saucepan. Add onion and garlic and sauté until translucent. Add beet and sauté for approx. 5 – 7 min. Season with salt and pepper.
Deglaze pan with white wine. Add red beet juice, orange juice, and orange zest to the pan. Bring everything to a boil and simmer for approx. 20 – 30 min. until the beet is soft and cooked through.
Transfer the soup to a blender and blend until smooth. Be careful not to overfill the blender to avoid splattering. Season again with salt and pepper. Serve with some croutons and a dollop of crème fraîche.