A hot broth is always a welcome part of a meal. The warmth is good and prepares the stomach for what is to come.

The broth may contain a piece of fish, a crustacean, vegetables or a nice raviolo.

In many restaurants, the plate with the additional contents is used first and the broth is only added in the second step.

This allows the diner’s eye to first take a quick look at the pleasure to come in the plate before the waiter or waitress pours the broth around the delicacy in the plate using a carafe or other container.

Serving the broth in two stages enhances the pleasure and celebrates both the contents and the broth itself.

Two steps are easier than one

This can easily be celebrated in your own home.

Serving in two steps also means less stress. Anyone who has ever carried soup plates knows how difficult it is to get the soup to the table perfectly without the edge of the plate floating.

With soup bowls, there is no risk of spillage onto the edge of the plate; however, hot bowls are not easy to carry to the table if you have not learned to serve them professionally.

Hot and hot

We prefer to see a piece of fish or a crustacean in our broth. Both are easy to fry in a pan and place in preheated plates while the broth simmers. This can be a clear fish broth, but also a chicken, beef or vegetable broth.

If you still need a recipe idea for a bone broth: Voila, here it is in our article Bone broth instead of anti-aging cream.

A carafe for the broth

The broth can be poured into guests’ plates from a variety of vessels at the table. We opted for a carafe from Berlin-based porcelain manufacturer Hering, whose elegant ceramic pieces are produced in Thuringia.

We discovered Stefanie Hering’s manufactory two decades ago during a visit to the Ambiente trade fair in Frankfurt am Main. The plates, mainly made of bisque porcelain and often decorated with fine reliefs, immediately appealed to us.

At a trade fair where colors and shapes were trying to outdo each other at almost every stand, Hering’s stand, which was still very small at the time, was an oasis of calm.

The deep plates with large rims, usually in pure white or with a silver cover, convey calm and elegance and their shape promises that every soup will look formidable in them.

The best impression on the table

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In the world of fine dining, Hering plates are used in many restaurants listed in the Michelin Guide.

The shapes and decorations are immediately recognizable. We couldn’t always restrain ourselves and occasionally glanced furtively at the back of the plate to discover the Hering logo, a slender H, there.

The shapes of the plates from the Hering porcelain manufactory are now copied. The light white shade of the bisque porcelain used by the Hering manufactory is more difficult to imitate because it is more complex. The preparation of the pieces takes more time compared to conventional porcelain.

The base material of kaolin, feldspar and quartz must be particularly pure in order to guarantee the pieces a particularly bright white color later on.

Herring plates are a luxury that you can enjoy again and again. If you don’t want the broth from the carafe, even the simplest pea soup tastes great in these plates and looks just as good.

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