Old South Silken Peanut Soup

4 tablespoons butter
1 onion, chopped
2 celery stalks with leaves, chopped
2 tablespoons flour
5 cups chicken stock (or vegetable stock which
    is not traditional)
2/3 cup creamy peanut butter
2/3 cup heavy cream

Garnish:
Dribbles of heavy cream
Finely-minced celery leaves

Saute onion and celery in the butter until soft, but not brown. Stir in the flour and cook, stirring, for about 30 seconds. Stir in the stock a little at a time, whisking, then bring to a boil. Reduce heat and let simmer for 15 minutes. Puree, solids first, then whisk in peanut butter and cream until the soup is smooth.

When ready to serve, reheat (don't let boil), then ladle into small bowls. Dribble 1/2 teaspoon of cream in a pretty pattern, then sprinkle with minced celery leaves and finely crushed peanuts. Serve immediately.

Serve hot as a first course to 6.