1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qt. chicken stock
2 c. smooth peanut butter
1 3/4 c. light cream

Saute onion and celery in butter until soft but not brown. Stir in flour until blended. Add chicken stock, stirring bring to boil. Remove from heat and puree in processor or blender.

Add peanut butter and cream and blend thoroughly by stirring. Return to low heat and beat until just hot, but do not boil. Garnish with chopped peanuts.