Directions

• Melt butter in medium saucepan. Cook celery and onion until onion is
• tender, but not browned. Stir in flour and cook about one minute.
• Whisk in chicken broth, cooking until thickened and bubbly.
• Remove from heat. Puree mixture in batches, in a blender, until
• smooth. Return to saucepan.
• Add the peanut butter and milk, stirring to blend thoroughly. Heat
• through, but do not boil. Serve hot or cold. Garnish with snipped
• chives and chopped peanuts, if desired. Yield: 6 cups.