Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, leftover spareribs in a soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Leftover Spareribs in a Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Leftover Spareribs in a Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Spareribs in a Soup:
- Make ready 4 large leftover Spareribs
- Prepare 1 cup diced potatoes Yukon gold
- Take 1 cup sliced carrots
- Get 1 ear fresh corn
- Get 15 ounces canned diced tomatoes
- Prepare 1 stalk/rib celery
- Make ready 1 shallot diced
- Take 1/3 cup fire roasted peppers
- Prepare 1 teaspoon minced garlic
- Get 1 teaspoon salt for corn cob
- Make ready 1 teaspoon salt for soup
- Get 1 cup English peas
- Make ready 1 quart water
- Prepare 1 quart mushroom stock
- Get 2 tablespoons parsley
- Make ready 1 tablespoon Chinese black vinegar
- Make ready 1 teaspoon ground paprika
- Take 1 tablespoons whole mustard
- Prepare 1/2 teaspoon thyme
- Prepare 1 teaspoon heaping herb de Provence
- Make ready 1/2 stick butter
- Make ready 1 medium hass avocado diced
Instructions to make Leftover Spareribs in a Soup:
- Shuck and wash the corn. Remove from the cob. Wash and chop the celery, peppers, carrots, and shallot. Dice the potatoes. Set aside. Add the cob to a quart of water and boil, with a teaspoon of salt. You can cut the cob in half or pieces if you need.
- Remove bone and gristle from the ribs and chop the meat. Add the meat to a pot, and sauté rendering some of the fat. When rendered add butter.
- When the butter is melted add the vinegar, spices, and herbs. Add the chopped vegetables, corn, and diced vegetables.
- Sauté for 15 minutes. Add the mushroom stock. Remove the cob from the water and scrape the cob in a bowl. Add the corn cob water and cob scrapings to the rest of the soup.
- Add tomatoes and, simmer 15 minutes. Stir in the frozen peas allow to rest 10 minutes and serve, with avacado as a topping. Don't forget to add a little salt to the avacado. I hope you enjoy!!!
So that’s going to wrap it up for this exceptional food leftover spareribs in a soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
