A good rich soup, velvety mashed soup, a clear broth with croutons - all these and many other soups may well become the "main" characters of your dinner party. And, of course, they will need a decent serve. There are few rules here, and you will easily remember them.
Pick your recipe
Instruction manual
1
You can choose whether to serve light soups, mashed soups and dressing soups with a side dish (such as sorrel soup with eggs) in broth cups or put deep soup plates for them. For broths garnished with croutons or pies, a broth cup is required. Soups prepared according to recipes of eastern peoples are eaten from bowls or bowls. There are a number of kitchens in which it is customary to serve soup in pots.
2
For broths and mashed soups it is customary to serve a dessert spoon, for thick filling soups - a tablespoon. Japanese noodle soup can be eaten, as is customary in Japan, with chopsticks. Eating first noodles, and then with a special spoon or directly from the bowl, drinking the broth. In European etiquette, it is also permissible to eat first dressing from the broth or mashed soup, and then drink the rest from the broth cup.
3
The soup itself is brought to the table in the tureen, if it is a dish according to the classic European recipe or in a large pot. Both the tureen and the pot should be covered. The one who spills the soup first removes the lid from it, taking advantage of not to get burned with a napkin, and puts it with its outer side down. Then you need, taking a plate or cup in your left hand, with your right hand, armed with a ladle, start pouring soup. They do not shake it, but first put a thick part and only then add liquid. Soup should occupy ¾ of the volume of the plate.
4
Soups served in broth cups are not poured at the table, but are brought in portioned from the kitchen (or from the stove).
5
If you were served soup in a pot, under a crust of dough, it is customary to cut the crust with a knife.
Soups, according to the serving temperature, are divided into hot and cold. Hot serve at a temperature not higher than 70 ° C, and cold - not lower than 15 ° C.
Useful advice
Some soups are served with croutons, croutons, pies, and cold soups - biscuits and ice. Make sure that you place special plates for bakery products to the left of the guest.
Sour cream for soups is served separately, in a gravy boat, cream - in a milkman. Sliced greens, lemon slices, ice - in portions, in sockets.