1 medium onion
2 stalks celery chopped
1/4 cup butter
3 tspns flour
4 pints chicken stock
2 cups peanut butter
1.3/4 cups cream
Method: Saute chopped onion and celery in butter until soft. (not brown) Stir in flour, blend well, add chicken stock, stirring constantly. Bring to boil remove from heat (if necessary put through sieve or blender) Add peanut butter and cream, stir to blend - do not boil.
Serve garnished with peanuts.
Source: contributed by P. Kessell in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.16.
