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

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. Let cool and puree in food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat until just hot. Do not boil. Garnish with peanuts. Soup is also good cold. Makes 10 to 12 servings.