Sauté the onion and celery in butter or margarine in until soft, but not brown.
Stir in flour until well blended.
Add the vegetable stock stirring constantly, and bring to a boil.
Remove from the heat and remove from heat and puree in a food processor or blender.
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 peanuts. May be served hot or cold.