Ingredients

1/4 cup ( 1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups chicken stock (or low-salt canned chicken stock)
2 cups smooth peanut butter
1 3/4 cups light cream or half-and-half
Finely chopped salted peanuts, for garnish

Directions

Melt the butter in a soup pot over medium heat. Add onion and celery and cook, stirring often, until softened. Stir in flour and cook two minutes longer. Pour in chicken stock, increase heat to high, and bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return liquid to the saucepan or pot.

Whisk peanut butter and cream into the liquid. Warm over low heat, whisking often, about 5 minutes. Do not boil. Serve warm, garnished with chopped peanuts. Serves 6-8.