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1 tbsp. olive oil
1 large parsley root, peeled and diced
2 celery ribs, chopped
1/2 fennel, chopped
1 leek, diced
1/2 medium sweet onion, diced
2 garlic cloves, minced
12 chestnuts
1 bay leaf
4 tbsp. thyme, chopped
1 cup water
8 cups vegetable stock
1 cup non-dairy heavy cream
coarse salt & fresh ground pepper, to taste
3 tbsp. Earth Balance butter
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