Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, leftover spareribs in a soup. It is one of my favorites food recipes. This time, 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 meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Leftover Spareribs in a Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to 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:
- Get 4 large leftover Spareribs
- Prepare 1 cup diced potatoes Yukon gold
- Get 1 cup sliced carrots
- Make ready 1 ear fresh corn
- Prepare 15 ounces canned diced tomatoes
- Get 1 stalk/rib celery
- Get 1 shallot diced
- Get 1/3 cup fire roasted peppers
- Take 1 teaspoon minced garlic
- Take 1 teaspoon salt for corn cob
- Make ready 1 teaspoon salt for soup
- Prepare 1 cup English peas
- Prepare 1 quart water
- Get 1 quart mushroom stock
- Prepare 2 tablespoons parsley
- Get 1 tablespoon Chinese black vinegar
- Take 1 teaspoon ground paprika
- Take 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
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’s going to wrap it up for this special food leftover spareribs in a soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
