1 onion, minced
1/2 green pepper, minced
2 stalks celery, minced
2 carrots, minced
1/2 cup vegetable oil, light olive oil or butter
6 cups chicken stock
1/2 cup flour
1 lb. peanut butter
1/2 tsp. cayenne
Salt and pepper

Mince the vegetables and sauté them in some of the butter or oil. Heat chicken stock.

When the vegetables are cooked, add the remaining butter or oil and the flour; mix together and slowly cook over low heat, stirring often (to make a roux). Stir in some of the chicken stock, then pour the roux and vegetables into the pot of chicken stock.

Stir in the peanut butter, salt and cayenne.

If you are making this to serve to children, you might leave out most of the cayenne, and add - what else? a garnish of grape jelly. For a more adult audience, garnish with crumbled bacon or pickle relish.

Serves 6 to 8.