Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.