Thai Peanut Stew
2 ribs celery, chopped
1 small onion, chopped
1 stick butter
3 tablespoons flour
2 quarts chicken broth, heated
2 cups peanut butter
2 tablespoons of lemon juice
1 teaspoon of salt
1/3 teaspoon celery salt
1 cup peanuts, ground
Heat the butter in a saucepan, sautéing celery, and onion 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth and cook for 30 minutes, stirring occasionally. Remove from heat. Strain the stew and discard any solid pieces. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls and sprinkle with ground peanuts.