Peanut Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 ribs of celery, chopped
1/4 c. butter
3 Tbsp. all-purpose flour
2 qt. chicken stock (five 14 1/2 oz. cans of Swanson broth)
2 c. smooth peanut butter
1 3/4 c. light cream
peanuts, chopped

Preparation

Saute the onion and 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.