1/4 lb. butter
1 sm. onion, diced
2 stalks celery, diced
3 tbsp. flour
2 qt. chicken broth
1 pt. peanut butter, smooth
1/3 tsp. celery salt
1 tsp. salt
1 tbsp. lemon juice
1/2 c. unroasted peanuts, ground

Melt butter in pan, then add onion and celery. Saute for 5 minutes (don't brown). Add flour and mix well; blend in hot chicken broth and cook for 30 minutes. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Sprinkle ground peanuts on soup just before serving. Sieve onion and celery through strainer and add to soup to improve flavor. Serve with tossed salad and dessert. Serves 6.