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I have read reports that 400 degrees Celsius is too hot. I've read reports that 10 degrees Celsius is too low. Who am I to believe?

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    Given the temps listed, I am not sure you are serious. There is, however, a scale for proper soup serving temperature. Since the question has not been dealt with on this site before, I will answer below. In the mean time, maybe you could edit your question to remove the exaggerated temperature range.
    – moscafj
    Apr 11, 2019 at 23:36
  • related: cooking.stackexchange.com/questions/46427/…
    – Cascabel
    Apr 12, 2019 at 0:52
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    400 C would melt lead, so, yeah, I think that's a bit warm. Apr 12, 2019 at 1:41

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In general, and according to a few culinary school sites, clear soups should be served near boiling 210°F (99°C), cream or thick soups between 190°F to 200°F (88°C to 93°C), and cold soups: serve at 40°F (4°C) or lower.

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