Soup may be correctly served in several different ways, the method to adopt usually depending on the kind of soup. The spoon to be served with soup also depends on the kind of soup, but a larger spoon than a teaspoon is always necessary. When soup is served in a soup plate, a dessertspoon is used. Bouillon spoon is the best kind to use with any thin soup served in bouillon cups. Such a spoon is about the length of a teaspoon, but has a round bowl.
To increase the attractiveness of soup and at the same time make it more appetizing and nutritious, various accompaniments and relishes are served with it. Many soups, especially vegetable soups, are improved in flavor by the addition of a spoonful of grated cheese, which should be sprinkled into the dish at the time of serving.
In summer clear soups are sometimes served cold, as cold soups are found more desirable for warm weather than hot ones. However, when a soup is intended to be hot, it should be hot when it is ready to be eaten and every effort should be made to have it in this condition if an appetizing soup is desired. This can be accomplished if the soup is thoroughly heated before it is removed from the stove and the dishes in which it is to be served are warmed before the soup is put into them.