Soup Cups

The correct technical term for a soup cup is the combination of a soup top and a soup bottom. There is often a discrepancy between the terminology used by caterers and that used by porcelain experts when discussing cups. The soup saucer, often referred to as a saucer, is therefore an integral component of the soup cup. Please refer to the section on upper soup cups for a detailed description of the purpose, function and surroundings of the soup cup. In summary, the soup cup is used to serve the soup.

The combination of soup bowl and soup saucer, if sourced from a professional supplier of hotel porcelain, should fulfil important functional properties in addition to aesthetic and design requirements. It is the responsibility of the host to ensure that the porcelain makers adhere to the relevant regulations, which can explain why there are so many examples of improper soup bowls on the market. The following examples illustrate this point:

The handles of the upper cups should not protrude over the saucer, ensuring greater safety when placing them in the cup.

When the upper soup cup is in an upright position, there must be sufficient space for the spoon to rest on the lower cup.

The lower cup's mirror must not have excessive play, as this will prevent the upper soup cup from swinging.

The collar of the lower bowl must be able to stack over or into the rim of the upper bowl, as this is important for mise en place.

The rim of the upper bowl must be glazed, as this avoids visual losses.

The edges of the rims must be reinforced unless made of hotel porcelain to reduce susceptibility to breakage.

The following are just a few examples of the correct design of a soup cup. In addition, there are numerous other advantages of professional catering porcelain. It should be noted that soup bowls made from high alumina porcelain are up to 500% more stable than conventional bowls.

Soup Cups

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