SOUTHERN PEANUT BUTTER SOUP WITH PEPPER JELLY

2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped (for garnish)
1/2 cup hot pepper jelly (for garnish)

Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes.

Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes.

Remove from heat, strain broth. Stir the peanut butter, salt and cream into the strained broth until well mixed.

Serve hot. Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly.

Makes 4 servings