Saute the onion and celery in the butter until soft, but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve, garnished with chopped peanuts.
