Welcome to those visiting here via the Carnival of the Recipes. Hang out a while, browse around my other blog posts, leave a few comments, blog-roll me... and in the meantime, enjoy this very simple Haitian recipe:
Since this is a good time of year for fresh citrus, I thought I'd share another Haitian recipe with you, using fresh-squeezed orange juice:
6 cups homemade chicken stock, clarified
2 cups strained, freshly-squeezed orange juice
2 whole cloves
GARNISH: Orange slices peeled, and 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.
Thanks to Food Down Under for this one.