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Williamsburg Peanut Soup

1 med. onion, chopped
2 stalks celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or canned broth
2 c. chunky peanut butter
1 3/4 c. light cream

Saute onion and celery in butter until soft. Stir in flour until well blended. Add chick stock, stirring constantly, and bring to boil. Add peanut butter and cream, stirring to blend thoroughly. Heat, but do not boil. Serve garnished with peanuts if desired.

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