2 tsp. unsalted butter
1/2 c. finely chopped celery
1 garlic clove, finely chopped
1 tbsp. flour
4 c. unsalted chicken stock
1/4 c. light cream
2 tbsp. peanut butter
1/4 tsp. salt
1/8 to 1/4 tsp. crushed hot red pepper flakes or cayenne pepper
2 scallions, trimmed and sliced diagonally intro very thin ovals

Melt the butter in a large, heavy bottomed pot over medium-low heat. Add the celery and garlic and cook them for 2 minutes. Stir in the flour and cook the mixture for 1 minute, stirring constantly. Whisk in the stock, peanut butter, salt, and pepper, and, simmer the mixture for 15 minutes. Stir in the scallions and the cream, and let the soup heat through before serving.