Soup is an important part of everyday French cooking, especially in the winter months. Homemade soups in France are usually blended; I recently made an American-style beef and barley soup with all the ingredients in little pieces for French friends and they pronounced it an original treat. The French generally eat soup for dinner; although it may be served for lunch in truck stops or auberges in the countryside, few families include it in the noon meal.
As winter wears on, my children get a little weary of blended soups, and always enjoy an "American-style" non-blended soup. Yesterday, though, I spruced up a basic blended soup by topping it with an arugula (roquette) cream sauce, and it got rave reviews. Here is the recipe in French; I plan to do some recipe translation on the site soon!
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