Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, leftover spareribs in a soup. It is 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 favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Leftover Spareribs in a Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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

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