11.   Place a serving in each of four large soup plates, and top with vegetables and broth.

12.   Place dinner plates or shallow soup plates in the oven to warm.

13.   Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives.

14.   Pour a handful of chips in soup plates.

15.   Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish.

16.   Rest the serving bowl on shaved ice or try putting the soup plates in the freezer for several hours before serving.

17.   Serve in soup plates with grated cheese sprinkled over the top.

18.   Serve soup plates.

19.   Serve it in soup plates and eat with a spoon.

20.   Spoon the mixture into six heated soup plates and sprinkle with the rest of the cheese.