Cooking time: 25 minutes

1. Melt the butter. Add the salt, pepper and cumin and combine.
2. Cut the bread slices into small cubes. Brush with the butter and brown under the broiler for a few minutes. Set aside.
3. Peel and dice the beets. Thinly slice the new onion.
4. Color the onion and orange zest in the oil. Add the garlic and diced beet and cook for 3 minutes, stirring often.
5. Deglaze with the orange juice, salt and pepper and cook, covered, for 20 minutes over low heat.
6. Purée everything until smooth and strain the soup. Divide among small containers. Place a slice of Boursault on each serving.
7. Sprinkle with the croutons and garnish with blades of chive.

The velouté can be served hot or at room temperature.