Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, leftover spareribs in a soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Leftover Spareribs in a Soup is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Leftover Spareribs in a Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Get 4 large leftover Spareribs
  2. Make ready 1 cup diced potatoes Yukon gold
  3. Take 1 cup sliced carrots
  4. Take 1 ear fresh corn
  5. Get 15 ounces canned diced tomatoes
  6. Make ready 1 stalk/rib celery
  7. Prepare 1 shallot diced
  8. Make ready 1/3 cup fire roasted peppers
  9. Make ready 1 teaspoon minced garlic
  10. Get 1 teaspoon salt for corn cob
  11. Make ready 1 teaspoon salt for soup
  12. Make ready 1 cup English peas
  13. Get 1 quart water
  14. Get 1 quart mushroom stock
  15. Take 2 tablespoons parsley
  16. Get 1 tablespoon Chinese black vinegar
  17. Make ready 1 teaspoon ground paprika
  18. Prepare 1 tablespoons whole mustard
  19. Prepare 1/2 teaspoon thyme
  20. Make ready 1 teaspoon heaping herb de Provence
  21. Prepare 1/2 stick butter
  22. Take 1 medium hass avocado diced
Instructions to make Leftover Spareribs in a Soup:
  1. 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.
  2. 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.
  3. When the butter is melted add the vinegar, spices, and herbs. Add the chopped vegetables, corn, and diced vegetables.
  4. 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.
  5. 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!!!

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