1/4 c. butter
3/4 c. each celery, diced onion
6 c. chicken broth
4 tsp. flour
3/4 c. creamy peanut butter
1 c. whipping cream
6 tbsp. chopped, salted peanuts as garnish

In saucepan, melt butter over low heat. Add celery and onion. Cook until tender but not brown. stir in broth. Return to boil for 1 minute, strain. Return to saucepan. Cool to room temperature.

In a cup, mix flour with just enough cool water to form a paste. Stir into broth. Stir in peanut butter. Simmer slowly 15 minutes, stirring occasionally. If desired, add cream just before removing soup from heat. Serve hot. Garnish with chopped peanuts.