Onion peel and cut into small cubes. Chop the celery stalks.

In a pan heat oil and fry the onions until transparent and light-light brown colour. Stir, watch, that not burnt.

Add the celery, stir, cover with a lid and tormented on low heat for 10 minutes. Meanwhile, grate cheese on a coarse grater. Before this process, the cheese can be put for 10 minutes in the freezer - it will be easier to grate.

To the celery and onions add the broth, bring to a boil, add grated cheese and salt to taste. Cook under lid on low heat for 15-20 minutes (until cooked celery). In the comments to the original recipe have seen the phrase that you can use cheese in a packet (which need to be rubbed), and the cheese in the bath, so as not to cook so long. It is a bit wrong... It's cooking time does not need to ensure that the cheese melted (this will be enough for 5 minutes), and to cooked celery. I have boiling within 15 minutes, I try. Celery should not be soft after boiling at all, but it should not be soggy and crispy. In General, you have to taste it. Remove from heat and let stand 5 minutes.

I cooked this soup many times, once (as an experiment) made soup-mashed potatoes (whipped in a blender after cooking), of course, also delicious, but not the same... For me the beauty in spicy pieces of celery in a delicious cheesy broth! Bon appetit!