|Celery stalks||1 , chopped|
|Red onion||1 Small, chopped|
|Chunky peanut butter||3⁄4 Cup (12 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Chopped peanuts||3⁄4 Cup (12 tbs)|
In a medium saucepan, melt butter over medium heat.
Sauté celery and onion, stirring occasionally, until tender.
Whisk in flour and cook until flour is absorbed.
Add peanut butter and stir until smooth.
Slowly stir in stock and half-and-half.