Originally Posted by maleficent

Vichyssoise (Boy did I slaughter that spelling) is a french soup. It's a potato and leek soup, that is generally served cold, but I don't see a reason why it couldn't be served hot.

Just for the record, onion soup I love, especially a really good one, the onions in the soup are cooked so well, that onion breath would be non-existent. Though between the cheese in the cordon bleau, and the cheese ithat is usually melted on the top of the onion soup, it might be a l ittle too much cheese and too rich.

What about a simple white bean soup (it's more Mediterrean,than French, but served with a crusty frech bread, no one would have to know)

There's another French soup from the Provence region - that's a chicken broth with walnuts and pasta squares. (then covered with cheese and baked til the cheese browns)