Categories: Soups/stews 
      Yield: 4 servings 
  
      3 tb Butter                            3/4 c  Peanut Butter 
      1 ea Onion, chopped                      1 x  Salt to taste 
      2 ea Stalks Celery, chopped              1 x  Squeeze of Lemon Juice 
      1 tb Flour                             1/2 c  Heavy Cream 
      6 c  Chicken Stock                     1/2 c  Chopped Peanuts 
  
    Saute onions and celery in butter until soft. Sprinkle flour over 
  vegetables and cook 1 minute, stirring to coat. Add stock and peanut 
  butter; simmer 20 minutes. 
    Allow mixture to cool 15 minutes, then puree in batches in blender. (The 
  soup may be made ahead to this point and refrigerated.) 
    To serve, reheat in saucepan over medium heat. Correct seasoning with 
  salt and lemon juice. Serve with a dash of cream and a sprinkling of 
  peanuts. 
  SOURCE: Dallas Morning News, 11/18/90