February is National Black History Month. The month long celebration of the lives & contributions of African-Americans to American history & development had its beginnings in Chicago. Coincidentally, Chicagoland is also where I learned a lot about African-Americans while working as an aide in 5th grade classrooms for a number of years.

Each February, 5th graders pick an African-American from history to research. They write a short biography on their person and memorize it. The culmination of all the researching and writing was the Wax Museum. The 5th grade hallway turns into a museum of living statues. Each period dressed “statue” comes alive when a spot on their hand is pressed and the museum “visitor” learns about the African-American being portrayed. 5th grade at Fremont is awesome!

Kelly as Civil Rights Activist Ruby Bridges.

Andrew as Author Alex Haley.

One African-American that is portrayed every year is George Washington Carver. A former slave, he greatly contributed to Southern agriculture in the early 1900s.  Carver was an inventor, botanist, chemist & teacher. At a time when blacks were rarely educated, Carver finished high school and went onto college. As a young man in his early 30s, Carver was invited to head the Agriculture Department of the Tuskegee Institute. Carver taught there for 47 years, developing the department into a strong research center. His methods of crop rotation and the introduction of peanuts, pecans, soybeans and sweet potatoes as alternative to cotton cash crops helped guide the South to a more sustainable agricultural economy. Two of the crops he developed are essential ingredients for this soup recipe.

Sweet Potato Peanut Bisque  (adapted from eatingwell.com)

Makes: 5 servings, about 1 1/2 cups each    Total Time: 30 minutes

INGREDIENTS

• 2 large sweet potatoes (20-24 ounces)
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups tomato juice or 2 cans diced tomatoes with juice, puréed in blender
• 4 ounces diced jalapeno or green chile peppers
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 2 cups vegetable broth
• 1/2 cup smooth peanut butter
• Freshly ground pepper to taste
• Chopped peanuts & fresh cilantro leaves for garnish

PREPARATION

Prick the sweet potatoes in several places with a fork. Microwave them on high until just cooked through, about 7 to 10 minutes. Set them aside to cool.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until it just begins to brown, about 2 to 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the juice, diced pepper, ginger and allspice. Adjust the heat so that the mixture boils gently for about 10 minutes.

The tomato juice starts the soup off with a nice reddish color, but that will change!

Scoop out sweet potatoes out of the skin and add them to the pot along with the broth and peanut butter.

The cooked sweet potato goes in last.

Puree the soup with a wand blender until it is completely smooth. Thin the bisque with a touch of water, if desired. Season with the black pepper and garnish with cilantro and chopped peanuts, if desired.

I love the brilliant orange color from the sweet potatoes!

This great combination makes it “soup-er” !  ~Linda

Sweet Potato Peanut Bisque  (adapted from eatingwell.com)

Makes: 5 servings, about 1 1/2 cups each  Active Time: 30 minutes  Total Time: 30 minutes

INGREDIENTS

• 2 large sweet potatoes (20-24 ounces)
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups tomato juice  or 2 cans diced tomatoes with juice, puréed in blender
• 4 ounce diced jalapeno or green chiles peppers
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 2 cups vegetable broth
• 1/2 cup smooth peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

PREPARATION

Prick the sweet potatoes in several places with a fork. Microwave them on high until just cooked through, about 7 to 10 minutes. Set them aside to cool.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until it just begins to brown, about 2 to 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the juice, diced pepper, ginger and allspice. Adjust the heat so that the mixture boils gently for about 10 minutes.

Scoop out sweet potatoes out of the skin and add them to the pot.along with the broth and peanut butter. Puree the soup with a wand blender until it is completely smooth. Thin the bisque with a touch of water, if desired. Season with the black pepper and garnish with cilantro and chopped peanuts, if desired.