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

Note: This soup is also good served ice cold.