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

Saute onions, celery in butter until soft and not brown. Stir in flour until well blended. Add broth 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, do not boil. Garnish with chopped peanuts. Note: This soup is also good served ice cold.