I've never tried these, but I found them in SOUTHERN LIVING--30 YEARS OF OUR BEST RECIPES. If you don't have this cookbook, you definitely need it. It's great!

VELVETY ROQUEFORT VICHYSSOISE

2 cups finely chopped onions or leeks (white part only)
1/4 cup butter or margarine
4 cups chicken broth
2 cups peeled, diced baking potato
1/4 tsp. salt
1/8 tsp. white pepper
4 oz. Roquefort cheese, divided
1/2 cup dry white wine
1 cup whipping cream
2 T. minced fresh chives or parsley

Saute onion in a large Dutch oven until tender and barely golden. Stir in broth, potato, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered for 15 minutes or until potato is tender.

Process half of potato mixture in container of an electric blender until smooth. Repeat with remaining mixture; return to Dutch oven.

Crumble 3 oz. cheese. Add cheese and wine to potato mixture; cook over low heat, stirring constantly, about 5 minutes or until cheese melts. Cool; cover and chill at least 4 hours. Stir in whipping cream before serving. Crumble remaining cheese and chives over each serving. YIELD: 6 cups.CANTALOUPE SOUP

8 cups cubed cantaloupe (about 2 medium), chilled
3/4 cup sweet white wine, chilled
1/4 cup whipping cream
Garnish: fresh mint sprigs

Process half each of cantaloupe, white wine, and whipping cream in container of an electric blender until smooth. Transfer pureed mixture to a large container. Repeat procedure, using remaining cantaloupe, white wine, and whipping cream. Ladle soup into bowls, and garnish, if desired. YIELD: 7 cups

***There is a note that says--choose a dessert wine such as a Muscat, Sauternes, or late harvest Riesling to sweeten this chilled fruit soup.