Bowls (Soup, Cereal & Specialty)

Bowls are the essential deep vessels of the table, designed to hold liquids and semi-solid foods. In a formal setting, the type of bowl used indicates the nature of the course—whether it is a light starter soup or a hearty main stew.

From the elegant, rimmed soup plate to the everyday cereal bowl, selecting the right shape enhances both the presentation and the ease of eating.

• Heat Retention: Thicker materials like Stoneware are preferred for noodle bowls or stews as they keep the food hot longer.
• Formal vs. Casual:
  • *Formal:* Always use a Rimmed Soup Bowl or Consommé Cup.
  • *Casual:* Coupe shapes are the standard for modern, relaxed meals.

The Consommé Cup is unique because of its handles.

• Traditional Rule: If the soup is extremely thin (like a clear broth), it is permissible to use the handles to lift the cup and sip directly, but only after most of the soup has been spooned up.
• Rimmed Bowls: Never lift a rimmed soup bowl from the table to drink. You must use a spoon, tilting the bowl *away* from you to scoop the last drop.

• Nesting: Most coupe bowls “nest” (stack inside each other) perfectly, saving cupboard space.
• Rim Protection: Rimmed soup bowls are often stacked like plates. Use felt dividers to prevent the foot of the top bowl from scratching the rim of the bottom bowl.

— See Also:

• Plate Types & Sizes
• Soup Spoons vs. Bouillon Spoons