1/4 c. butter
1 med. onion, chopped
2 ribs celery, chopped into sm. pieces
3 tbsp. all-purpose flour
8 c. canned or homemade chicken broth
2 c. creamy peanut butter
1 3/4 to 2 c. light cream or half and half
1/3 c. chopped peanuts (unsalted), for garnish
Paprika, for garnish

Melt butter in a large pan. When butter is bubbly, stir in onion and celery; cook until clear but not browned. Add flour and stir until well mixed. Pour in chicken broth; blend well, stirring constantly, and bring to a boil. Turn down heat and add peanut butter, stirring until blended.

Put soup through a sieve. Add cream slowly to the strained soup and stir for a few minutes to blend.

Pour soup into small bowls (it's very rich); garnish with chopped peanuts and dash of paprika for color.