1 med. onion, chopped
2 ribs of 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
Peanuts, chopped

Saute the onion and the celery in butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and puree in a food processor or a blender.

Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve, garnished with peanuts. 10 to 12 servings. NOTE: This soup is also good served ice cold.