1 medium onion, chopped
1/4 C. butter
2 C. chicken broth
1 3/4 C. light cream
2 sticks celery, chopped
3 T. butter
2 C. smooth peanut butter
Peanuts, chopped, for garnish
Recipe
Saute onion and celery in butter until soft but not brown. Stir in flour until well-blended. Add chicken stock, stirring constantly. Bring to a boil. Remove from heat and puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly (I do this in the blender also). Return to low heat and heat until just hot. DO NOT BOIL. Garnish with peanuts and serve.