Source Attribution
Original Cookbook Name: The Black Family Reunion Cookbook
Published By: The National Council of Negro Women, Inc.
Year of Publication: 1991
Page Number: 35
Author / Contributor: Joseph Randall, Chef Instructor, School of Hotel and Management, California State Polytechnic University; President, National United Culinary Association
This elegant bisque exemplifies the fusion of Southern home cooking and professional culinary artistry found in The Black Family Reunion Cookbook. Sweet potatoes—long a cornerstone of African American foodways—lend natural sweetness and body to this soup, while smoked turkey reflects both the resourcefulness and depth of flavor that define soul food traditions. The bisque bridges comfort and sophistication, echoing how Black chefs have elevated traditional ingredients into refined cuisine. It’s a dish that celebrates family gatherings, hospitality, and the ingenuity of Black culinary heritage.
Ingredients
- 3 pounds fresh sweet potatoes (4 medium to large)
- 1 cup (2 sticks) unsalted butter, divided
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 3 tablespoons minced garlic
- 4 ounces all-purpose flour
- 4 quarts chicken stock
- 1 pound smoked turkey, diced
- ¼ cup garlic sauce
- 4 dashes hot pepper sauce
- 1 tablespoon minced fresh thyme
- Salt
- Pepper
Instructions
- Heat oven to 350°F.
- Bake potatoes for 35 minutes or until tender. Cool and peel.
- Melt ½ cup butter in medium saucepan. Add onion, celery, green pepper and garlic. Sauté until done as desired.
- Melt remaining ½ cup butter in small saucepan or skillet. Add flour. Cook and stir until golden brown to make roux.
- Place stock in stockpot or large Dutch oven. Bring to a boil on high heat. Add smoked turkey and sautéed vegetables. Reduce heat to medium. Cook 15 minutes.
- Add roux. Mix until smooth. Cook 10 minutes.
- Purée half the sweet potatoes. Add to soup along with garlic sauce, hot pepper sauce and thyme. Cook 10 minutes.
- Dice remaining sweet potatoes. Add to soup. Season with salt and pepper.
Yield: 16 to 20 servings
Editor’s Note
For an ultra-smooth bisque, use an immersion blender to purée the soup directly in the pot. Garnish with fresh thyme leaves or a drizzle of cream for a restaurant-style presentation.
Cultural Insight
Sweet potatoes, native to the Americas but central to African and African American cuisine, symbolize both sustenance and cultural continuity. Smoked turkey, often used in place of traditional ham hocks, embodies adaptation to modern tastes and dietary choices. This bisque, developed by Chef Joseph Randall, reflects the evolution of soul food into fine dining—demonstrating how Black chefs have long combined ancestral techniques with professional training to honor tradition while shaping the future of American cuisine.
Visual Reference
