Creamed celery root soup--for the snobbish taste

Ingredients

• 1 pound celery root,
• 2 large potatoes,
• 1 medium onion,
• 4 cups vegetable stock,
• 2-3 cups of water,
• 1 tablespoon butter,
• 3 tablespoons oil,
• 1/4 cup sour cream,
• 1/2 teaspoon ground nutmeg,
• 2 tablespoons of any hard blue cheese,
• salt and pepper.

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Preparation

• Peel the onion, celery and potatoes, and cut them into small cubes. Heat oil in a saucepan, add onion and fry until transparent.
• Add celery and potatoes to onion and fry together until potatoes become transparent too--slightly soft, but not entirely cooked.
• Salt the vegetables and add enough water just to cover them. Simmer until all the ingredients become soft.
• Now add vegetable stock, nutmeg, pepper and boil the soup for 3 minutes. Add cream and butter to the soup.
  
• Using food processor or blender make a light purée (creamed soup) from the soup.
• Divide among bowls, decorate with blue cheese, and serve with white French or Italian bread.