Peanut Soup

Directions

1. 1
   Heat the butter in a saucepan over medium heat.
2. 2
   Add the celery and onion and saute for 3 minutes, stirring frequently, or until onions are translucent.
3. 3
   Turn the heat to low, and stir in the flow.
4. 4
   Cook the flour over low heat, stirring constantly, for 2 minutes.
5. 5
   Whisk in the chicken stock, and bring to a boll.
6. 6
   Simmer for 3 minutes, and then puree in a food processor fitted with the steel blade or in a blender.
7. 7
   Return the soup to the pan, and whisk in the peanut butter and cream.
8. 8
   Heat over low heat until it reaches a simmer, then remove from the beet, season with salt and pepper to taste and serve.
9. 9
   Garnish each serving with some chopped peanuts.