Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, leftover spareribs in a soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Leftover Spareribs in a Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Leftover Spareribs in a Soup is something that I have loved my whole life. They are nice and they look fantastic.

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

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

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