Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, leftover spareribs in a soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Leftover Spareribs in a Soup is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Leftover Spareribs in a Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Get 4 large leftover Spareribs
- Take 1 cup diced potatoes Yukon gold
- Prepare 1 cup sliced carrots
- Get 1 ear fresh corn
- Make ready 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Make ready 1 shallot diced
- Get 1/3 cup fire roasted peppers
- Take 1 teaspoon minced garlic
- Make ready 1 teaspoon salt for corn cob
- Prepare 1 teaspoon salt for soup
- Make ready 1 cup English peas
- Prepare 1 quart water
- Take 1 quart mushroom stock
- Take 2 tablespoons parsley
- Make ready 1 tablespoon Chinese black vinegar
- Take 1 teaspoon ground paprika
- Make ready 1 tablespoons whole mustard
- Prepare 1/2 teaspoon thyme
- Make ready 1 teaspoon heaping herb de Provence
- Get 1/2 stick butter
- Make ready 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’s going to wrap this up for this exceptional food leftover spareribs in a soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to leftover spareribs in a soup cooking. Go on get cooking!