An old Southern favorite which is gaining popularity in the North.
Saute the onion and celery in butter until soft, but not brown. Stir in the flour and cook until bubbly. Add the chicken stock, stirring constantly, and bring to a boil. Remove the soup from the heat and rub through a sieve.
Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve garnished with peanuts.