In a large pan, sweat the onions, celery, leeks with the olive oil and bacon. Add carrot, celery root, and parsips along with the water, thyme, garlic, bay leaf and peppercorn. Season with salt and cook. Remove the vegetables and bacon and reduce
the broth if necessary. Adjust seasoning to taste. Add back the vegetables, dice
the bacon and put back into the soup. Put soup in bowls and garnish
with parsely. Serve.