Haitian Consomme A L'orange
6 cups homemade chicken stock clarified
2 cups strained freshly-squeezed orange juice
2 whole cloves
a few slices of orange, with white membrane removed
Combine clarified stock, orange juice, and cloves in a saucepan.
Cover and bring to a simmer over very low heat. Simmer for 2 to 3 minutes.
Strain into bouillon cups and garnish with thin orange slices.
This light, delicate soup from the Caribbean can be served hot or cold to 6 people as a first course.
Pairs Well With
Browsing the internet I found this delicious soup. It's really light and can be served both hot or cold.