Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, leftover spareribs in a soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Leftover Spareribs in a Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Leftover Spareribs in a Soup is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. 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:
- Make ready 4 large leftover Spareribs
- Make ready 1 cup diced potatoes Yukon gold
- Get 1 cup sliced carrots
- Prepare 1 ear fresh corn
- Take 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Prepare 1 shallot diced
- Make ready 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
- Get 1 cup English peas
- Take 1 quart water
- Get 1 quart mushroom stock
- Prepare 2 tablespoons parsley
- Get 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
- Make ready 1/2 stick butter
- Prepare 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!!!
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