1 med. onion, chopped
2 stalks celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qt. chicken stock
2 c. smooth peanut butter
1 3/4 c. half and half
Chopped peanuts
Toasted bread triangles

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 boil. Remove from heat and puree in a blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat just until hot (do not boil). Serve garnished with peanuts, toasted triangles on the side. May be served cold.