1/2 c. butter
2 sm. onions, chopped
2 stalks celery, chopped
3 1/2 tbsp. flour
2 qts. chicken stock or broth
2 c. peanut butter
2 c. light cream (half and half)
2 c. chopped roasted peanuts

Melt butter in a deep pan. Add onions and celery and saute. Add flour, stirring often until blended. Add chicken stock and stir until liquid boils. Remove from heat and cool for about 30 minutes. Puree chicken stock mixture in a blender or food processor. Return to pan and blend in peanut butter and cream. Garnish the soup with a generous portion of chopped peanuts and serve.