So what could I do with bunches of celery? Cream of Celery Soup!
I rough chopped the nearly full bunch and sliced a medium onion and sauted these in about 2 Tbsp. butter. I let them go for about 10 minutes because of the large amount of celery.
To that, I added about 3 cups of a combination of chicken stock and veggie stock. (I had these in the freezer. I made them some time ago.) Let them simmer for about 15 minutes or so.
After straining the broth, I put it back in the now clean pot and added 2 cups of milk, and another half cup of milk in which I had dissolved about 2 Tbsp of cornstarch. I let this simmer for another few minutes, and voila!
Cream of Celery Soup.
In the picture I garnished it with some fresh ground nutmeg and parsley flakes. Whatever doesn't get eaten will be frozen to be used later in sauces, soups, casseroles, whatever. The perfect 2DG dish!