Few other dishes carry as much of the mystique and history as the Tureen. Such a simple dish, really, and practical for serving only 6 or so people, but nonetheless a part of legend. It’s designed for serving soups and stews and for centuries could be found in various designs but have remained constantly the same – an elegant shape with domed handled lid, and handles on the bottom dish. Few other dishes carry the history and tradition of the tureen. More elegant contemporary designs or older antique versions will display with an under tray.
500 years ago, it was common for soup to be the primary European meal, and was originally thought to be called an ecuelle. A smaller dish, with handles and a lid and meant to picked up and drunk from. It was with this prominent and frequent table presence that the soup tureen was born. With a plethora of inexpensive soups, stews, broths and chowders making up the common meal, it was natural for artisans to seize the opportunity