Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leftover spareribs in a soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Leftover Spareribs in a Soup is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Leftover Spareribs in a Soup is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Leftover Spareribs in a Soup:
- Prepare 4 large leftover Spareribs
- Prepare 1 cup diced potatoes Yukon gold
- Get 1 cup sliced carrots
- Make ready 1 ear fresh corn
- Get 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Take 1 shallot diced
- Make ready 1/3 cup fire roasted peppers
- Make ready 1 teaspoon minced garlic
- Get 1 teaspoon salt for corn cob
- Get 1 teaspoon salt for soup
- Get 1 cup English peas
- Make ready 1 quart water
- Prepare 1 quart mushroom stock
- Get 2 tablespoons parsley
- Take 1 tablespoon Chinese black vinegar
- Get 1 teaspoon ground paprika
- Make ready 1 tablespoons whole mustard
- Make ready 1/2 teaspoon thyme
- Take 1 teaspoon heaping herb de Provence
- Prepare 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 with this exceptional food leftover spareribs in a soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
