1 stalk celery, chopped
1 med. carrot, chopped
2 tbsp. chopped onion
1/4 c. water
2 bouillon cubes, beef or chicken
2 c. water, divided
1/2 c. cream peanut butter
1/4 tsp. pepper
1 tbsp. cornstarch
1/2 c. half and half

Combine first 4 ingredients in a saucepan, cover and cook over low heat for 10 minutes. Add bouillon cubes and 1 1/2 cups water. Cook uncovered until bouillon cubes have dissolved. Pour mixture into an electric blender and add peanut butter.

Process until smooth. Return mixture to saucepan. Combine cornstarch and remaining 1/2 cup of water; stirring until well blended. Stir slowly into soup. Bring to a boil. Reduce heat and cook 1 minute. Stir in half and half. Cook uncovered over low heat; stirring constantly until thoroughly heated. Garnish with strips of carrots or chopped peanuts.