A ladel.
Used to serve soup and other food.
A soup serving spoon is a wide circular spoon. It is wider than the average spoon. This reason is because it can allow for a large scoop of soup per spoonful.
Put the soup bowl on a plate and then put the spoon on top of the right side of the plate. That's simple.
A ladle (Lay-dil)
The best features to look for in a soup serving spoon are a deep bowl for holding more soup, a comfortable handle for easy grip, and a durable material that can withstand high temperatures.
Obviously, as desert spoons are used for eating and serving spoons are used for serving food.
A 'tureen', or 'soup tureen'.
A very big spoon used for serving soup, gravy and custard etc.
a ladel is a very big spoon used for serving liquids such as soup, gravy, punch, ect.
Consomme soup should not be eaten with a dessert spoon, but with a boullion spoon, which is the round bowled spoon we now commonly called a soup spoon. Soup was eaten, and still is in silver service, with soup spoon which is very similar to a table spoon and about the size of what we now call a table spoon.
A cold spoon will extract heat from the soup, a spoon that is warmer than the soup will transfer heat to it.
Being a conductor of heat means being able to let heat pass through it. For example, if you place a metal serving spoon inside a bowl of hot soup you will later find that the spoon had become hot. Heat traveled from the soup to the spoon; therefore the spoon is a conductor of heat.