4 celery stalks, chopped
1 large onion, chopped
1 gallon chicken stock
1 qt. heavy cream
2 tbsp. flour
1/2 lb. butter
1 c. creamy peanut butter
1 c. chopped peanuts

Saute celery and onion in butter. Stir in flour and cook until well blended. Add chicken stock and bring to boil. Stir in peanut butter until blended. Turn off heat and add cream. Serve immediately, garnishing with chopped peanuts on top of soup.