4 stalks celery
1 onion
1/4 lb. butter
2 tbsp. flour
1 gal. chicken stock
1 lb. peanut butter
1 qt. cream

Chop 4 stalks celery and 1 onion. Braise in 1/4 pound butter. Add flour and cook until well blended. Add 1 gallon chicken stock and bring to boil. Add 1 pound peanut butter and stir until well blended. Add 1 quart cream and serve. George and I visited Williamsburg, Virginia in 1952. We had dinner at the King's Arms Tavern, where we enjoyed their cream of peanut soup. They so kindly gave us this recipe.