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Melt butter in a large saucepan over medium heat; add onion and celery, and saute 5 minutes. Add garlic; saute 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes. Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly. Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces