Directions

1. In a large, deep pot, melt the butter and sauté the onions and celery. Cook them over medium heat until they’re softened (5 to 10 minutes). Add the salt, pepper, and celery seed.
2. In a small bowl, combine the flour with ½ cup of the chicken broth and mix well. Add to the onions and celery.
3. Add the remaining chicken broth to the pot with the vegetables. Bring everything to a boil and cook for 30 minutes, stirring occasionally. (If you would like a smoother soup, at this point you could remove from the heat and use an immersion blender to puree the soup.)
4. On low heat, stir in the peanut butter and the cream and stir until everything is smooth and well combined.
5. Prior to serving, you can season with a little lemon juice, if desired, and top with chopped peanuts.