Spring Soup Recipe from Chef Matt Tulpa

Unique dish shows off exceptional seasonal produce


Published:

“I came up with this recipe after I spent time at Blue Hill at Stone Barns in New York,” says Salt and Saffron chef/owner Matt Tulpa, who is also event chef at Stone Coop Farm in Brighton. “Exceptional produce really sings to me. There’s so much you can do with it.” Tulpa works closely with Stone Coop, growing, planning, and asking questions about what the farm is capable of. This recipe exemplifies his approach to vegetables front and center and meat as an accent. “I love to cook, serve, and eat meat,” he says. “But shifting the focus to great produce in a dish like this makes it quite unique.” 

For the broth

Ingredients 

1 large onion, peeled and roughly chopped 
1 bunch celery roughly chopped, outer stalks removed 
5 carrots, greens removed, peeled, and roughly chopped 
5 tablespoons tomato paste 
5 ham hocks
2 gallons cold, filtered water
Salt to taste

Directions
Preheat oven to 450°F. Combine onion, celery, and carrots in a roasting pan. Mix in the tomato paste with your hands until vegetables are evenly coated. Roast, stirring occasionally until vegetables are caramelized (about 1 hour). Add ham hocks and vegetables to a stock pot and cover with water. Bring to a boil, then simmer for 6 to 8 hours. Strain broth (discard the vegetables, and reserve the ham hocks for another use). Chill and skim fat off the top. If broth is too salty, dilute with water.

For the vegetables

Ingredients 
1 ½ cup freshly shucked English peas
1 ½ cup fresh fava beans
1 ½ finely chopped leeks
3 cups spicy salad greens (arugula, mustard greens, or young kale) 
2 limes, zested, then cut into wedges 
1 bunch dill 

Directions
Prepare a bowl of ice water. Bring another pot of water to boil and blanch peas for 30 seconds. Transfer to ice water. Repeat with fava beans.
Repeat with leeks, but cook for 90 seconds. 

Assembly
Bring broth to a boil. Evenly divide vegetables between six bowls. Ladle broth into each bowl. The greens will wilt and the vegetables will warm through. Top with a pinch of lime zest, lime juice, and dill.

Note: Use any vegetables that look great at the market. In the winter, add cauliflower and lima beans.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Elevate Your Holiday Recipes With These Six Spices

From the classic to the unconventional

Michigan's Wine Industry is Adding $5 Billion to the Local Economy

There are more than 130 wineries statewide

River Bistro is One of Detroit's Hottest New Restaurants – and It's Not in Downtown

The Northwest Detroit restaurant is just the beginning for the hometown chef

Review: Inside Detroit Vegan Soul’s New Westside Location

It's one of several restaurant openings in Grandmont Rosedale this year

Cocktail Recipe: Coquito

Hour Detroit's managing editor shares her recipe for a Puerto Rican holiday tradition
Edit Module
Edit ModuleShow Tags

Most Popular

  1. This Bank-turned-restaurant is Another Reason to Love Clarkston's Dining Scene
    The Fed Community is serving up good food in a kid-friendly atmosphere
  2. The Sky’s the Limit
    Pilot opens second winery location in Irish Hills
  3. Review: Inside Detroit Vegan Soul’s New Westside Location
    It's one of several restaurant openings in Grandmont Rosedale this year
  4. Savor Detroit Fall 2017
    Hour Detroit's Savor Detroit, a five-night dinner series featuring ten top chefs, took place at...