Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, leftover spareribs in a soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Leftover Spareribs in a Soup is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Leftover Spareribs in a Soup is something that I have loved my whole life. They’re fine and they look fantastic.
The Best Leftover Ribs Recipes on Yummly Breakfast Hash With Leftover Ribs, Jerk Ribs, Cajun Ribs. Which kind of ribs are you looking for?
To get started with this particular recipe, we have to prepare a few components. 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:
- Prepare 4 large leftover Spareribs
- Take 1 cup diced potatoes Yukon gold
- Take 1 cup sliced carrots
- Take 1 ear fresh corn
- Take 15 ounces canned diced tomatoes
- Make ready 1 stalk/rib celery
- Get 1 shallot diced
- Take 1/3 cup fire roasted peppers
- Prepare 1 teaspoon minced garlic
- Get 1 teaspoon salt for corn cob
- Make ready 1 teaspoon salt for soup
- Make ready 1 cup English peas
- Take 1 quart water
- Prepare 1 quart mushroom stock
- Get 2 tablespoons parsley
- Prepare 1 tablespoon Chinese black vinegar
- Make ready 1 teaspoon ground paprika
- Get 1 tablespoons whole mustard
- Make ready 1/2 teaspoon thyme
- Take 1 teaspoon heaping herb de Provence
- Get 1/2 stick butter
- Make ready 1 medium hass avocado diced
Jack challenges Julia to a tasting of apple cider vinegar. Hi Everyone, Any ideas as to what I should do with a leftover rack of Spareribs we made for the Fourth of July? It was the first time we ever made ribs, and grilled them according to the River Cottage Meat book recipe. Give those random bits and bobs lurking in your kitchen a new lease of life with our simple soup recipe suggestions.
Steps to make Leftover Spareribs in a Soup:
- 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!!!
Check your fridge for wilting vegetables that you might want to chop up and toss in. Tip For extra flavor, sauté leftover veggies in. Soups that don't reheat well also won't work well as a pasta sauce — these include egg-drop soups, chunky seafood soups where the seafood might overcook and toughen when reheated, and soups that contain dairy like yogurt that will change in texture when reheated. Soup making is an art and science that's been practiced for centuries. It's a humble meal that is easily stretched to feed a crowd, and it's super frugal In a pinch of desperate times, like a zombie apocalypse, sure, you might toss leftovers in a soup pot, willy-nilly, but for most of us who want to.
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