Drip-Free Ladling. Here’s an easy way to keep drips and spills to a minimum when ladling soups or stews. Before lifting the filled ladle up and out of the pot, dip the bottom back into the pot, so the liquid comes about halfway up the ladle. The tension on the surface of the soup grabs any drips and pulls them back into the pot.
Simply slice your fruit and herbs, place in a glass filled with ice, fill with water, and let everything infuse for at least an hour. If you want even more flavor you can muddle your fruit and herbs, or leave your mixture to infuse overnight.
One Perfect Bite: Effortless Ham and White Bean Soup~T~ You start the night before by bringing the beans to a boil in a large pot then turning it off and cover to soak overnight. The next day just throw everything together and turn on high for 6 hours.