A couple of times this winter, we've wanted to put a tureen of celery root soup or minestrone in the middle of the table along with some good bread and butter and call it a meal. Instead, we improvised by ladling soup into guest's bowls at the stove, but we're wondering if we'd like to own a fancy French tureen?
Do you own a tureen? If you do, where do you store it? If not, what's your pinch hitter for a tureen?
We're always impressed by how long our Emile Henry bakers keep our casseroles warm. We bet this tureen would keep the soup warm long enough for seconds too.