|Navel oranges||2 Large|
|Canned beef broth||21 Ounce (2 Cans, 10.5 Ounce Each)|
|Water||120 Milliliter (1 Soup Can)|
|Orange juice||1⁄2 Cup (8 tbs)|
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.
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