Recipe of Super Quick Leftover Spareribs in a Soup

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Leftover Spareribs in a Soup. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Leftover Spareribs in a Soup Recipe.

You can cook Leftover Spareribs in a Soup using 22 ingredients and 5 steps. Here is how you cook it.

Ingredients of Leftover Spareribs in a Soup

1. Make ready 4 of large leftover Spareribs.
2. You need 1 cup of diced potatoes Yukon gold.
3. Make ready 1 cup of sliced carrots.
4. Take 1 ear of fresh corn.
5. It’s 15 ounces of canned diced tomatoes.
6. Take 1 of stalk/rib celery.
7. It’s 1 of shallot diced.
8. Take 1/3 cup of fire roasted peppers.
9. Make ready 1 teaspoon of minced garlic.
10. Take 1 teaspoon of salt for corn cob.
11. You need 1 teaspoon of salt for soup.
12. Prepare 1 cup of English peas.
13. Prepare 1 quart of water.
14. Make ready 1 quart of mushroom stock.
15. It’s 2 tablespoons of parsley.
16. Prepare 1 tablespoon of Chinese black vinegar.
17. Take 1 teaspoon of ground paprika.
18. Make ready 1 tablespoons of whole mustard.
19. You need 1/2 teaspoon of thyme.
20. It’s 1 teaspoon of heaping herb de Provence.
21. Take 1/2 stick of butter.
22. Prepare 1 of medium hass avocado diced.

Leftover Spareribs in a Soup step by step

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!!!.