My Special Bacon, Parsnip and Thyme Soup

by admin on March 16, 2012

My Special Bacon, Parsnip and Thyme Soup

by: Judee Rallos

There is an abundance of Foodsaver® recipes in existence simply for the fact that a lot of dishes freeze well and last long in vacuum sealed bags designed for food preservation. Meat, cornbread, pies, meatloaves, cheese, chocolate, muffins… these are just some of the foods that are commonly frozen and kept for months. A lot of people though are curious as to how soups can be preserved. Of course, there’s the method of canning or you can also store soups in air tight jars which are vacuum sealed by Foodsaver® jar sealers. But a lot of people still speculate as to how they could use a vacuum sealed bag for keeping soup when liquids tend to be sucked up when using the machine.

To those who are wondering how they could keep soup in vacuum sealed bags, let me teach you my very easy and ever reliable method. Of course, when the soup has just been cooked and is in room temperature, liquids can be sucked up in the process of vacuuming and it can be quite impossible to seal them off effectively through this method. What I do is to place the soup in a bowl and cover it or in a sealed Ziploc bag and I put it on the freezer compartment for a few hours. Most soups will take on a gelatinous consistency when it is initially placed in the freezer; and when this happens, I just take it out from the Ziploc bag or the bowl and place it inside the Foodsaver® vacuum bag so I can seal it just like other food products. Of course, it won’t be so difficult anymore because the soup is already solidified. Problem solved. Am I just brilliant, or what?

Want to try out one of the soups in my collection of Foodsaver® recipes? It’s one of the best that I’ve got so you might want to try it!


My Special Bacon, Parsnip and Thyme Soup
Ingredients (serves 4)

3 finely chopped rindless bacon rashers
2 crushed garlic cloves
1 coarsely chopped brown onion
1 tsp. thyme leaves
1 cup water
4 cups vegetable stock (preferable salt-reduced)
6 peeled parsnips
Fresh thyme leaves (to serve)
1/3 cup thickened cream
Sliced toasted sourdough baguette/ French bread sticks


First off, place a saucepan over medium heat and add in the onion, bacon, thyme and garlic. Cook the ingredients, while constantly stirring until the onion is translucent and soft which should be about 5 minutes.

Add the water and the stock to the saucepan and turn up the heat to high. Bring the mixture to a boil and when it’s boiling, lessen the temperature to medium-high. Place in the parsnip pieces onto the mixture and cover the saucepan with its lid. Let it simmer until the parsnip is tender which should be about 15 minutes then set aside to cool for 10 minutes.

Divide the cooked mixture into two parts. Place one part inside a blender and process it until the soup is smooth. Transfer the smooth mixture back to the saucepan. Repeat the same procedure to the remaining part. Heat the soup at low heat for 2 minutes.

How to Serve the Soup:

The soup is now ready to be served. All you need to do is to pour it onto serving bowls then drizzle some cream on top. You can also sprinkle some pepper and thyme as desired and serve the soup with some toasted sourdough baguette slices or French bread sticks.

Freezing Tip:

If you prefer to store it for freezing, you can follow the technique that I explained about sealing soups in vacuum sealed bags. Make sure to label the bag according to today’s date. You can freeze this soup for up to 3 months. When you want to serve it after freezing, all you need to do is to thaw it in the refrigerator, heat the thawed soup in a saucepan and serve it with the sourdough baguette slices as suggested.

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