Instructions: Saute onion, celery nad chopped sausage in a soup pot until the meat is browned. Add water (or stock), chestnut puree and mashed lentils.

Cook for 20 minutes. Mix the arrowroot powder into the cream quite well (no lumps), then stir this mixture in with the soup. Cook another 10 or 15 minutes or until thick, stirring occasionally.

Garnish with the parsley and serve.

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