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Orange-Beef Broth

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Orange-Beef Broth has a fine taste. Orange-Beef Broth gets its taste from oranges mixed with beef broth and butter. Orange-Beef Broth is used to make lovely soup recipes.
  Navel oranges 2 Large
  Butter/Margarine 3 Tablespoon
  Canned beef broth 21 Ounce (2 Cans, 10.5 Ounce Each)
  Water 120 Milliliter (1 Soup Can)
  Orange juice 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Whole cloves 2

Using a vegetable peeler, cut thin strips about an inch long of orange zest (only the colored layer of the skin); cut 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 636 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.5%

Saturated Fat 23.9 g119.3%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1954.5 mg81.4%

Total Carbohydrates 68 g22.8%

Dietary Fiber 9.2 g36.8%

Sugars 49.2 g

Protein 12 g23.6%

Vitamin A 47.1% Vitamin C 495.1%

Calcium 23.3% Iron 10.2%

*Based on a 2000 Calorie diet

Orange-Beef Broth Recipe