Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, leftover spareribs in a soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Leftover Spareribs in a Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Leftover Spareribs in a Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have leftover spareribs in a soup using 22 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Leftover Spareribs in a Soup:
  1. Make ready 4 large leftover Spareribs
  2. Make ready 1 cup diced potatoes Yukon gold
  3. Take 1 cup sliced carrots
  4. Get 1 ear fresh corn
  5. Take 15 ounces canned diced tomatoes
  6. Make ready 1 stalk/rib celery
  7. Take 1 shallot diced
  8. Prepare 1/3 cup fire roasted peppers
  9. Make ready 1 teaspoon minced garlic
  10. Take 1 teaspoon salt for corn cob
  11. Take 1 teaspoon salt for soup
  12. Take 1 cup English peas
  13. Make ready 1 quart water
  14. Make ready 1 quart mushroom stock
  15. Get 2 tablespoons parsley
  16. Get 1 tablespoon Chinese black vinegar
  17. Get 1 teaspoon ground paprika
  18. Take 1 tablespoons whole mustard
  19. Make ready 1/2 teaspoon thyme
  20. Make ready 1 teaspoon heaping herb de Provence
  21. Take 1/2 stick butter
  22. Get 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!!!

So that’s going to wrap this up for this special food leftover spareribs in a soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!