1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qt. chicken stock or canned broth
2 c. smooth peanut butter
1 3/4 c. light cream
Chopped peanuts, optional

Saute onions and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock stirring constantly and bring to boil.

Remove from heat and puree in food processor or blender. Add peanut butter and cream stirring to blend thoroughly. Return to low heat but do not boil. Serve garnished with chopped peanuts. Note: Also good served ice cold.