3 tbsp. finely chopped onion
1/2 c. finely chopped celery
2 tbsp. butter
4 tbsp. all-purpose flour
4 c. chicken stock
1 1/2 c. creamy peanut butter
1 c. half and half
1/4 c. chopped peanuts
1/4 c. chopped watercress

In heavy saucepan, sauté onion and celery in butter until tender, but not brown. Stir in flour and cook until bubbly. Add chicken stock, stirring constantly, until thickened. Add peanut butter and stir until smooth. Add half and half and stir until smooth and heated throughout. Garnish with chopped peanuts and watercress. Serve with toasted bread fingers, bread sticks or other crispy bread items.