Peanuts, or groundnuts, are among the many culinary treasures brought to the United States by slaves from Africa. If you are preparing this dish a day or so ahead, use less ground red pepper and hot red pepper sauce, as the heat intensifies over time.
Heat in a soup pot, over medium-low heat until the butter is melted:
      2 tablespoons unsalted butter
      1 tablespoon vegetable oil
Add and cook, stirring, until tender but not browned, about 5 to 10 minutes:
      1 small onion, chopped
      2 medium celery stalks, chopped
Stir in:
      2 tablespoons all-purpose flour
Reduce the heat to low and cook, stirring, for 5 minutes. Stir in:
      4 cups Chicken Stock or Brown Chicken Stock
Simmer, stirring often, until the soup begins to thicken, about 5 minutes. Stir in:
      1 cup smooth unsalted peanut butter
      1/4 cup heavy cream or half-and-half
      1 1/2 teaspoons salt
      1 teaspoon ground red pepper
      1 teaspoon hot red pepper sauce
Heat through but do not boil. Stir in:
      2 teaspoons fresh lemon juice
Ladle into warmed bowls. Garnish with:
      3 tablespoons chopped dry-roasted peanuts
      1/4 cup chopped scallion greens