1 c. thinly sliced celery
1 med. onion, finely chopped
1/4 c. butter
2 tbsp. all-purpose flour
2 qt. chicken broth
1 1/3 c. smooth peanut butter
1 c. half & half
1/8 tsp. white pepper
Finely chopped peanuts

Saute celery and onion in butter in a large Dutch oven over low heat 10 minutes or until tender. Remove from heat.

Add flour, stirring until smooth, stir in broth. Place over medium heat and bring to a boil, stirring constantly. Add peanut butter; beating with a wire whisk until blended. Reduce heat, cover and simmer 15 minutes. Stir in half & half and pepper. Heat just to boiling. Garnish soup with chopped peanuts after ladeling into individual bowls.