With a small, sharp knife, make an X on the flat face of each chestnut. Bring a medium saucepan of water to a rolling boil and add the chestnuts. Boil for about 5 minutes, then drain. While the chestnuts are still hot, remove both the hard outer shell and the furry inner skin. Chop the chestnuts coarsely and set aside.
In a deep saucepan over low heat, warm the olive oil. Add the onion and fry gently, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery, and potato and stir well. Add the chestnuts stock and bay leaves and bring slowly to a boil. Reduce the heat to a simmer, cover and cook for 1 3/4 hours.
Add the rice and boil gently for exactly 15 minutes. Season to taste with salt.
Remove and discard the bay leaves and pour the soup into a tureen. Serve immediately.
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|Serving Size: 1 Serving (708g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 1332.4mg||46 %|
|Potassium 1019mg||27 %|
|Total Carbohydrate 84.6g||25 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 78.6g|
|Protein 11.9g||17 %|
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Calories per serving: 494
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