David Grayson in The Countryman's Year
This old first edition, while missing its dustjacket, is full of helpful tidbits from the longtime Editor in chief of House and Garden. And all from a man's viewpoint, or at least from the viewpoint of a man of his time. I honestly can't see R.H. caring whether his soup is served from a soup tureen or not, but Mr. Wright surely cared.
I like what Mr. Wright says about keeping the soup a surprise. Sometimes we give away all the fun of a meal by telling what's for supper, when it would be more dramatic to bring a soup tureen to the table and lift the lid.
I served mine with finely cut basil in two Mikasa "Chelsea Vine" bowls found at Goodwill. The placemats and napkins are from there too.
This soup started off the night before as Roast Chicken, Pat Conroy's recipe--found HERE
at my old blog--except that this time I included Richardson Wright's suggestion: