1 medium onion, chopped
2 stalks celery, chopped
1/4 cup margarine
3 Tbsp. flour
2 quarts vegetable stock
2 cups smooth peanut butter
1 & 3/4 cups soy milk (fat-free is not suitable for this recipe)
• Sauté onion and celery in margarine until soft. Stir in flour until well blended.
• Add stock, stirring constantly and bringing to a boil. Remove from heat and purée in food processor or blender. Blend in peanut butter and soy milk. Return to heat and warm. Garnish with peanuts.