How to make it

  • In a large saucepan or soup pot over medium heat, melt the butter.
  • Add the onion and celery and cook, stirring often, until softened, three-five minutes.
  • Stir in flour and cook two minutes longer.
  • Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly.
  • Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes.
  • Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible.
  • Return the liquid to the sauce pan or pot.
  • Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes.
  • Serve warm, garnished with the chopped peanuts..

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