Category: Caribbean Soups
Ingredients:
- 6 cup homemade chicken stock clarified
- 2 cup strained freshly-squeezed orange juice
- 2 whl cloves
Instructions:
Orange slices peeled, and with white membrane removed
Combine clarified stock, orange juice, and cloves in a saucepan.
Cover and bring to a simmer over very low heat. Simmer for 2 to 3 minutes.
Strain into bouillon cups and garnish with thin orange slices.
This light, delicate soup from the Caribbean can be served hot or cold to 6 people as a first course.
Serving Size: 6
