Onion, potatoes and celery (I have a petiolar celery) cut into larger. In skillet, heat vegetable oil and saute vegetables, about 2 min.

Then pour in the wine and cook another couple of minutes.

Then put the vegetables in the pot, pour hot water, bring to a boil. Once the soup is boiling, reduce the heat and cook for about 30 minutes.

After a time the soup off and let it cool slightly (I do this to boiling water cracking the bowl of the blender). After cooling, whisk the soup in a blender, puree. Our already soup again, pour in a pan, add grated cheese, salt and pepper (to taste), nutmeg, parsley. Stir, bring to the boil and remove from heat.

Serve this soup with croutons, fried in butter, baguette or cheese rolls. Optional in soup, you can add a little sour cream.