Preparation:
Peel and dice the potatoes. Remove the fat from the bacon and heat in a large pot. Dice the rest of the bacon and fry in the fat until crisp. Dice the onion and add to the bacon. Continue to fry stirring occasionally to avoid the onion getting too dark. Add the broth and then the diced potatoes. Peel the parsnips and dice. Wash the leeks and slice thinly. Peel the celeriac but keep in one piece. Add the vegetables, lovage and parsley to the soup. Cover, bring to the boil and allow to simmer for about 20 minutes. Remove the celeriac and lovage and then process the soup. Season with pepper. Cut the sausages into bite-size pieces and allow to heat in the soup just before serving.