2 qt. chicken or beef broth (beef bouillon may be used)
3 tbsp. flour
1 sm. onion, diced
1/4 lb. butter
2 branches celery, diced
1 pt. smooth peanut butter
1/2 c. ground peanuts
1/3 tsp. celery salt
1 tsp. salt
1 tbsp. lemon juice

Melt butter in cooking vessel, then add onion and celery. Saute for 5 minutes (not brown). Add flour and mix well. Add hot broth (chicken or beef) and cook for a half hour. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Place on stove (simmer) and stir while heating for 5 minutes. Sprinkle ground peanuts on soup just before serving. Serves approximately 8 persons. Based upon a recipe used by Hotel Roanoke.