1/2 c. chopped celery
1/4 c. chopped onion
1 tbsp. butter, melted
1 tbsp. all purpose flour
2 (14 1/2 oz.) cans chicken broth, undiluted
1/2 c. creamy peanut butter
1/2 c. milk or half & half

Saute celery and onion in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; bring mixture to a boil. Add peanut butter and milk; reduce heat and simmer 5 minutes, stirring constantly (do not boil). If desired, garnish with chives. Serve immediately. Yield: about 2 cups.