1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qts. chicken stock (or canned chicken broth)
2 c. smooth peanut butter
1 3/4 c. light cream

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock or broth and bring to a boil. Remove from heat and puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat but do not boil. Makes 10-12 servings.