Leftover Spareribs in a Soup.
You can have Leftover Spareribs in a Soup using 22 ingredients and 5 steps. Here is how you cook that.
Ingredients of Leftover Spareribs in a Soup
- You need 4 of large leftover Spareribs.
- Prepare 1 cup of diced potatoes Yukon gold.
- Prepare 1 cup of sliced carrots.
- You need 1 ear of fresh corn.
- You need 15 ounces of canned diced tomatoes.
- It's 1 of stalk/rib celery.
- It's 1 of shallot diced.
- Prepare 1/3 cup of fire roasted peppers.
- Prepare 1 teaspoon of minced garlic.
- Prepare 1 teaspoon of salt for corn cob.
- It's 1 teaspoon of salt for soup.
- You need 1 cup of English peas.
- You need 1 quart of water.
- It's 1 quart of mushroom stock.
- It's 2 tablespoons of parsley.
- Prepare 1 tablespoon of Chinese black vinegar.
- Prepare 1 teaspoon of ground paprika.
- Prepare 1 tablespoons of whole mustard.
- You need 1/2 teaspoon of thyme.
- It's 1 teaspoon of heaping herb de Provence.
- Prepare 1/2 stick of butter.
- Prepare 1 of medium hass avocado diced.
Leftover Spareribs in a Soup instructions
- 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!!!.