Tureen- a large, deep, covered dish. A noun from the French word terrine, feminine of terrin or of the earth. An earthenware dish. (Dictionary.com)
“covered container, sometimes made to rest on a stand or dish, from which liquids, generally soup or sauce, are served at table. The earliest silver and pottery examples, dating from the early 18th century, were called terrines or terrenes (from Latin terra, “earth”), which suggests a pottery origin for the form. Most tureens are crafted in a bowl-like shape that has been influenced by the decorative conventions of their time, but novel pottery types, in the form of realistically modeled animals and vegetables, have also been popular.” (Encyclopedia Britannica)
I usually serve soup right out of the pot on the stove into bowls for holiday dinners or everyday eating. I have not served soup or stews out of a tureen on the table. It would be another large serving piece to store and wash. In recent years, when I do host any holiday meals, I like to keep it simple. It is because the preparation and cooking is an all day affair, (unless I order take-out 🙂 ). After I am done with prep, cooking, serving, eating, visiting with guests and family, I am tired. The clean up can be exhausting if I am using my good china and crystal which I like to hand wash. I think a soup tureen would fall into the category of hand wash. Especially if it were a pretty china one.
But I can admire pretty tureens and I love fresh soups.
Sunset Magazine online has some quick recipes for soups: