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Originally Posted by Suds
I had a thought about soup. Don't you just boil the hell out of the ingredients?Is there anything left but the bulk? I really want to know.I've not made soup.
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I don't know if I understand what you mean. You mean as far as nutrients?
As I understand it, there are certain heat-sensitive nutrients, which would be destroyed by any cooking; and there are nutrients that are leached out into the cooking water, so that'd be a problem with boiled vegetables where you discard the cooking water, but not soup.
(All soups aren't just boiled all to hell, either. You usually add different ingredients at different stages of the cooking process to allow for varied cooking times. In vegetable soup, for example, I add most of the vegetables just shortly before the soup is ready to be served.)