Instructions: In a large saucepan, melt butter over moderately-high heat. Add carrot, celery, onion and garlic and saute 5 minutes or until tender. Stir in flour and cook 2 minutes longer. (Do not allow to brown).

Gradually whisk in the stock and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.

Whisk in peanut butter, peanuts, lemon juice, celery seeds, salt and pepper. Heat through. Season with hot pepper sauce.

This recipe yields 8 servings, 3/4 cup each.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.