1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
Enough canned chicken stock to make 2 qts.
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly, and bring to a boil.

Remove from heat and puree in food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve garnished with peanuts. Soup is good served ice cold also.