This week was all about knife techniques and soups. It got easier with practice but harder as more elements were thrown in and more pressure to hurry up was given. Chef Sebastian keep pushing us to be focused and faster and we try our best to finish on time or earlier (unlike Anglo A, taking their time 😛 ). Everyday starts with us getting a cart with the products, dividing it according to the recipe to all the members of the group, arranging our working place. Then we are instructed by Chef next to the white board, and we start the recipe. In between we have some more demos and explanations. In the end of the day we have a window of time to present our dish to the Chef, he tastes it and look at the presentation and gives his remarks.

Soupe Au Pistou

It’s like a minestrone soup with the vegetables cut into squars with the addition of pistou which is like pesto but without pinenuts.

Dividing the ingrediqnts:

Parmesan block


My tray of produce

Explanation of the recipe

Very easy as you can see

Demo of the cuttings for today, squares of 1cm


Blanched tomatoes, filet and cut

Onions - has a special cut method. Step 1

Step 2

And step 3

Chef's cut vegetables

These are mine

It's just water, salt and vegetables

We made the Pisto in the meantime.

My plating with of the soup and Pisto

It was a very plain soup, I had to put a lot of pesto at home to eat it, but the chef said it’s cooked well but has to be served more hot!


Potage Julienne Darblay and Creme Vichyssoise

These two soups are based on leeks and potatoes, puréed and can be served cold. The Darblay is made from the whites of the leeks and served with Julienne vegetables; the Vichyssoise made from the green part of the leeks and we served this one chilled with chives.

Dividing the ingredients

This is my tray with the big celery root in the middle

Chef Sebastian explaining the recipe on the whiteboard

Demo of the cuttings. It's all gonna be Puréed anyway but we're practising cuts and also, it helps keep the green vibrant color in the green soup

The beggining of the green soup

My Juilenes cuts

This is me, Puréeing my soup!

Chef presentation of the Darblay Juliennes soup

My finish Darblay soup

My Vichyssoise

The comments I got for these two were that the Juliennes have to be cooked longer (we don’t want any crunchy veg in the french classic cuisine), and I apparently made a mistake by adding the cream while the soup was not boiling enough, caused small dots of seperated cream and the consistency was not perfect. You can even see that on the picture. The Vichyssoise was better but the one remark was that it had to be more chilled. We had time constrains that made it hard to get chilled so fast but other than that it was good!

Potage Saint-Germain Aux Croutons

After puréed fresh vegetable soup came the time for puréed dried vegetable soup. This day we made a split peas soup and added white veal stock that we cooked before. We also used some pork belly to enhance the flavor and made croutons. It was the most complicated recipe so far.

My tray of ingredients for the day

Who complained I don't add the precise recipes in my posts? There you go, enjoy.

Making of the stock. It was hot, which explains the awful picture. What's done here is de-foaming and de-greasing the stock while it's cooking

All the foam and grease. Yak!

Simmering stock, for 1,5h. With the Bouque Garni

Stained the stock, these are the bones and Bouquet Garni that gave all his fragrant. I have to confess, this was all going to the trash, so I grabbed one marrowy bone and ate the marrow. Also gave some to Ishuan, just before it all was gone forever. It was sooo good!!!

For the croutons bread crust removed

And bread cut to squares

In a pan with hot peanut oil

Ready after about 20 sec

Blanched split peas

My mise en place ready to start cooking the soup

The rest of my station

Sweating the veg and lardons with butter

Adding split peas

Cover with the veal stock and Bouquet Garni to boil

Many things going on today over the stoves

My Pea soup as presented. Wasn't boiling enough for chef but tasted good

The end of the week arrived so fast (though there’s still the last soup of the week to write about). The days are hectic and crazy but time in the kitchen flies. One minute I’m crossing the door of the “gare manger” (where all the food is divided, next to the kitchen) dressed with white clean apron and uniform, the next minute I’m out the same door sweaty and dirty, holding my finished product. It’s an exhilarating feeling coming out of the kitchen, always energetic and excited. I don’t realize how tired I am until I arrive home. I feel that I have tons of things left to learn but I’m in a good position in the group. The last hour or so of preparation is always the hardest, the pressure is building up, people running around, strainers gets stolen, it’s great.


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11 Responses to Three days of Vegetable soups

  1. Nachman says:

    no pressure cooker for the soup… only for the students 🙂

  2. Tamar says:

    הכל נראה יאמממממ…אני לא מאמינה שהם זורקים את המח עצם!!
    תגידי, כולם מקבלים ביקורות טובות כל הזמן?

    • Mashav says:

      מה זה ביקורות טובות? בונות 🙂
      מבחר ההערות מוגבל לבישול, תיבול סמיכות והגשה.

  3. Rotem says:


    As one of the few that had the chance to enjoy not only the LOOKS of Mashav’s veggy soups, but also the TASTE of it- I can say that they were E X C E L L E N T!!!

    I tasted the Ministerone, the Darblay and the Vichysoisse. The Ministerone was (to my opinion) rich and colorful; and the two other- tasted cold- were silk-smoothy, very light and refreshening.

    All the three were clearly done by a professional and caring cook.

    Defenitely worth to buy a ticket all the way to Paris- just to taste Mashav’s cooking.

    Mashav- Thanks for a wonderful blog and hope to have the chance to taste more non-porky foods of yours 🙂


  4. Alon says:

    You understand that when you’ll come back to Israel, you will have to cook all these things to us.

    • Mashav says:

      I hope to learn principles more then specific recipes, which I would be able to use as a foundation to more interesting gastronomy 🙂 Thanks Alon, you’re gonna love my next post <3

  5. Sharin says:

    So many soups!!
    Did you eat all of them at home??

  6. […] to the Stocks, we already made the “white” veal stock for the Potage Saint Germain and also Fumet de poissons for the Fish soup, which is like stock but you should not call it […]

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