9 tbsp. smooth peanut butter
6 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp. flour
4 1/2 c. chicken stock
2 1/4 c. light cream
1/4 tsp. salt
1/8 tsp. white pepper
1/2 tsp. paprika
3 drops Tabasco

In a large saucepan, melt butter. Add celery and onions; cook until tender. Place mixture in blender and liquefy. Return to saucepan; add flour, stirring with a wire whisk. Gradually add chicken stock and cook until thickened and stock has come to a boil. Stir in peanut butter, salt, pepper, paprika, and Tabasco. Add cream and heat thoroughly. Sprinkle with chopped chives. Will last in refrigerator for a week and freezes well if you omit cream until ready to serve. Makes 8 servings.