Chestnut Soup With Leeks & Apples

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2 tablespoons unsalted butter

2 leeks (white and tender parts only), well rinsed and finely chopped

1 onion, finely chopped

2 Granny Smith apples, peeled, cored and diced

2 medium-size celery roots, peeled and diced

1/2 pound roasted and peeled fresh or canned chestnuts

6 cups water

1 cup heavy cream

Salt and pepper to taste

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