Prepare beet in salted water, strain, rinse, remove the peel and cut into pieces. Put them in a saucepan and pour the clear soup over them. Blend everything with a hand blender, add whipped cream, season with salt and water and simmer at low temperature. Remove shell and intestines from scampi, cut in half and roast in olive oil in a frying pan for 3 to 4 min – season with salt and season with pepper.
Pour beet soup into a plate, add scampis, a dollop of crème fraîche and sprinkle with fresh dill. If you want the soup to be even more elegant, strain the beet through a fine sieve after pureeing.
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