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Orange-Beef Broth

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Ingredients
  Water 120 Milliliter (1 Soup Can)
  Sugar 1 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Condensed beef broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Navel oranges 2 Large
  Whole cloves 2
  Butter/Margarine 3 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Course: 
Fruit Dessert

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