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A rich yet delicate beginning to an elegant meal, this creamy American classic should be served in small bowls with a special garnish. I recommend a tiny dribbling of cream topped with finely minced celery leaves and finely crushed peanuts. Serve hot as a first course to 6.

• 4 Tablespoons butter
• 1 onion, chopped
• 2 stalks celery, with leaves, chopped
• 2 Tablespoons flour
• 5 cups chicken stock (although nontraditional, vegetable stock is fine)
• 2/3 cup creamy peanut butter
• 2/3 cup heavy cream

Garnish: dribbles of heavy cream, finely minced celery leaves, and finely crushed peanuts

Saute onion and celery in the butter until soft, but not brown. Stir in the flour and cook, stirring, for 30 seconds or so. Stir in the stock a little at a time, whisking, then bring to a boil. Reduce heat and let simmer for 15 minutes. Puree, solids first, then whisk in peanut butter and cream until the soup is smooth.

When ready to serve, reheat (don't let boil), then ladle into small bowls. Dribble a half-teaspoonful of cream in a pretty pattern, then sprinkle with minced celery leaves and finely crushed peanuts. Serve immediately.