Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, leftover spareribs in a soup. One of my favorites. For mine, I’m gonna 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 is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Leftover Spareribs in a Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 4 large leftover Spareribs
- Take 1 cup diced potatoes Yukon gold
- Make ready 1 cup sliced carrots
- Get 1 ear fresh corn
- Take 15 ounces canned diced tomatoes
- Get 1 stalk/rib celery
- Prepare 1 shallot diced
- Get 1/3 cup fire roasted peppers
- Get 1 teaspoon minced garlic
- Get 1 teaspoon salt for corn cob
- Get 1 teaspoon salt for soup
- Make ready 1 cup English peas
- Get 1 quart water
- Make ready 1 quart mushroom stock
- Get 2 tablespoons parsley
- Get 1 tablespoon Chinese black vinegar
- Take 1 teaspoon ground paprika
- Get 1 tablespoons whole mustard
- Make ready 1/2 teaspoon thyme
- Prepare 1 teaspoon heaping herb de Provence
- Prepare 1/2 stick butter
- Get 1 medium hass avocado diced
Steps 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 with this exceptional food leftover spareribs in a soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
