Puree Soups

[imd123]

Thanks to those of you who answered my question earlier today!

Any chance of answering another 2 queries?

1. Why do vegetable puree soups not need to cook as long as pulse puree soups?

2. Why should puree soups only simmer rather than boil during cooking?

Thanks once again!

[WendyS]

I think vegetable puree soups require less cooking because if the veggies are chopped in small pieces they will cook very quickly.   Pulses, (apart from lentils) but especially beans, are much harder, contain more starch and if undercooked can taste like little bullets and need much longer.

If you boil soup lliquid, it evaporates much more quickly.  As long as the temperature is at simmering point that's quite enough to cook the contents.  The exception is dried soaked red kidney beans which I are supposed to contain a toxic substance and need to be boiled fast for a minimum of ten minutes before they ar reduced to a gentle simmer until cooked..