Chestnut, Vegetable and Bacon Soup

With a sharp knife, cut an "x" in the bottom of each chestnut. Bake chestnuts until shells are cracked and chestnuts are tender, about 30 minutes. Let cool and peel. Peel potatoes and carrots and cut into 1 cm (approximately 1/2 inch) cubes. Rinse, trim and thinly slice celery crosswise. Peel and finely chop onion and garlic. In a pot, fry bacon in hot oil, 3-4 minutes. Add garlic, onions, vegetables and chestnuts and cook about 2 minutes. Add vegetable broth, season with salt, pepper and nutmeg and simmer over low heat, 20-25 minutes. Remove 4 tablespoons of the vegetables and set aside. Puree remaining soup and season again. Ladle soup into warmed bowls and garnish with vegetables.