|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.