Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Leftover Spareribs in a Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Leftover Spareribs in a Soup:
- Make ready 4 large leftover Spareribs
- Prepare 1 cup diced potatoes Yukon gold
- Make ready 1 cup sliced carrots
- Prepare 1 ear fresh corn
- Get 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Get 1 shallot diced
- Make ready 1/3 cup fire roasted peppers
- Prepare 1 teaspoon minced garlic
- Take 1 teaspoon salt for corn cob
- Prepare 1 teaspoon salt for soup
- Make ready 1 cup English peas
- Take 1 quart water
- Prepare 1 quart mushroom stock
- Prepare 2 tablespoons parsley
- Make ready 1 tablespoon Chinese black vinegar
- Take 1 teaspoon ground paprika
- Make ready 1 tablespoons whole mustard
- Get 1/2 teaspoon thyme
- Make ready 1 teaspoon heaping herb de Provence
- Prepare 1/2 stick butter
- Get 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 is going to wrap this up for this exceptional food leftover spareribs in a soup recipe. Thanks so much for your time. I’m sure 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
