|Water||120 Milliliter (1 Soup Can)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Navel oranges||2 Large|
Using a vegetable peeler, cut thin strips about an inch long from the outer zest of the oranges€”one for each serving of soup€”and set aside to use for garnish.
With a sharp knife, cut all the remaining peel, including the white membrane, from the oranges.
Lift out the orange sections (work over a pan to catch all the juices); discard the pulp and peel.
Add butter to the orange sections in the pan and simmer for about 3 minutes.
Add the beef broth, water, orange juice, sugar, and cloves.
Bring to a boil and simmer about 10 minutes.
Press through a wire strainer; reheat.