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This light, delicate soup from the Caribbean can be served hot or cold to 6 people as a first course.

• 6 cups homemade chicken stock, clarified
• 2 cups strained, freshly squeezed orange juice
• 2 cloves

Combine clarified stock, orange juice, and cloves in a saucepan. Cover and bring to a simmer over very low heat. Simmer for 2-3 minutes. Strain into bouillon cups and garnish with orange slices. Can be served chilled.