Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, leftover spareribs in a soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Leftover Spareribs in a Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Get 4 large leftover Spareribs
- Prepare 1 cup diced potatoes Yukon gold
- Take 1 cup sliced carrots
- Get 1 ear fresh corn
- Get 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Make ready 1 shallot diced
- Prepare 1/3 cup fire roasted peppers
- Make ready 1 teaspoon minced garlic
- Prepare 1 teaspoon salt for corn cob
- Make ready 1 teaspoon salt for soup
- Make ready 1 cup English peas
- Take 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
- Take 1 teaspoon heaping herb de Provence
- Make ready 1/2 stick butter
- Take 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 it up for this exceptional food leftover spareribs in a soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this site on your browser, and share it to your loved ones, friends and colleague. 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!