I normally make clear soups by simmering.
Because of the texture and a slightly different cleaner taste.
There are special soups that require harder boil, so that fast and water make an emulsion, like tonkotsu.
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Is it true that hard boil destroy most, or any, nutrients nd minerals?
Or is that an old wives tale?
Long answer)
The effect of hard boiling on nutrient content in soup is a complex issue that depends on the specific nutrients in question and the length of time the soup is boiled. Generally, high temperatures and prolonged cooking times can cause some nutrient loss, but the extent of the loss varies depending on the type of nutrient and the cooking method.
Some water-soluble vitamins, such as vitamin C and B vitamins, are particularly sensitive to heat and can be partially destroyed during prolonged boiling. However, other nutrients such as minerals, protein, and fat are more resistant to heat and are not significantly affected by boiling.
In the case of clear soups that are simmered for a shorter period of time, there is likely to be less nutrient loss than in soups that are boiled vigorously for a longer time. However, some nutrients may still be lost during the cooking process, particularly if the soup is cooked for an extended period.
In summary, while hard boiling may cause some nutrient loss in soup, the extent of the loss depends on the specific nutrients and cooking time. It’s generally a good idea to vary cooking methods and include a variety of nutrient-rich foods in your diet to ensure adequate nutrient intake.