The handles are made from a ball of clay, flattened into a disc, cut in half and then impressed with a flat, round-ended wooden tool, fanning out from the centre. The slip pools in the cracks, emphasising the design, and I rub back the slip to show the clay which gives it extra depth. The rich green copper glaze teams up easily with most soups in terms of colour.
When I trained at Dartington, we made 'GP' bowls - that is 'general purpose', soup/cereal bowls. My current GP bowl is also good for soup. This is it with the soup I had today. I will post the recipe soon, when I have written it down and tested it again.
I also make a soup bowl with little rolled textured handles. Because of their shape, the portions tend to look smaller, though they hold as much as the GP bowl. They are also good for serving individual gratins and starters.
At the other end of the scale, I make soup/pasta bowls with wide rims, which although the capacity is not that much bigger, have a much more generous feel. They are the kind of bowl to use if you are serving soup as the main part of a lunch, giving the feeling that you are having a 'proper meal'.
As they say on The Apprentice, the search............. continues.