Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a simple dish, leftover spareribs in a soup. One of my favorites food recipe. This time, I will make it a little 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 daily. It is simple, it’s quick, it tastes delicious. Leftover Spareribs in a Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started 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. Take sliced carrots
4. Take fresh corn
5. Get canned diced tomatoes
6. Get stalk/rib celery
7. Prepare shallot diced
8. Make ready fire roasted peppers
9. Make ready minced garlic
10. Get salt for corn cob
11. Prepare salt for soup
12. Make ready English peas
13. Take water
14. Get mushroom stock
15. Prepare parsley
16. Get Chinese black vinegar
17. Prepare ground paprika
18. Make ready whole mustard
19. Get thyme
20. Take heaping herb de Provence
21. Take butter
22. Take 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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