1 stalk celery, coarsely chopped
1 med. carrot, coarsely chopped
2 tbsp. chopped onion
3/4 c. water
2 chicken flavored or beef flavored bouillon cubes
2 c. water, divided
1/2 c. creamy peanut butter
1/4 tsp. pepper
1 tbsp. cornstarch
1/2 c. half and half
Carrot strips, optional
Chopped peanuts, optional

Combine first 4 ingredients in a saucepan; cover and cook over low heat 10 minutes or until tender. Add bouillon cubes and 1 1/2 cup water, cook, uncovered, until cubes dissolve. Pour mixture into container of an electric blender, and add peanut butter and pepper; process until smooth. Return the mixture to saucepan.

Combine cornstarch and remaining 1/2 cup water, stirring until blended; stir into soup mixture. Bring to a boil; reduce heat to low, and cook 1 minute. Stir in half and half; cook over low heat, uncovered, stirring constantly, until thoroughly heated. If desired, garnish individual servings with carrot strips and chopped peanuts. Makes 3 servings, 1 cup each.