1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. all purpose flour
2 qts. chicken stock or canned chicken broth
2 c. smooth peanut butter
1 3/4 c. light cream
Chopped peanuts

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly and bring to a boil. Remove from heat and puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat but do not boil and serve, garnished with peanuts. Serves 10 to 12.