Leftover Spareribs in a Soup
Leftover Spareribs in a Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, leftover spareribs in a soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Leftover Spareribs in a Soup is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Leftover Spareribs in a Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must 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. Make ready large leftover Spareribs
  2. Make ready diced potatoes Yukon gold
  3. Make ready sliced carrots
  4. Take fresh corn
  5. Prepare canned diced tomatoes
  6. Take stalk/rib celery
  7. Take shallot diced
  8. Get fire roasted peppers
  9. Make ready minced garlic
  10. Take salt for corn cob
  11. Get salt for soup
  12. Take English peas
  13. Get water
  14. Get mushroom stock
  15. Make ready parsley
  16. Take Chinese black vinegar
  17. Prepare ground paprika
  18. Take whole mustard
  19. Get thyme
  20. Get heaping herb de Provence
  21. Get butter
  22. Take 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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