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

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

Remove from heat and puree in a food processor or a blender. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but don't boil. Serve, garnished with peanuts. Serves 10-12.