Tomato and Potato Soup with Thyme
1 large onion finely diced
50 g butter
1 tsp dried thyme
450g of potatoes, peeled and finely chopped
500 ml water
1 tbsp olive oil
400 g can of Italian peeled tomatoes
1 bay leaf
salt, pepper and sugar
2 tsp Angostura® aromatic bitters
100 ml coconut cream

Heat the butter with a little of the water over a medium-low heat and stir in the onions. Add the thyme and cook, stirring regularly for 10 minutes. Add the potatoes and 1 tsp of salt to the onions. Cover the pan and cook for 5 minutes. Add the rest of the water and bring to a boil. Cook, covered until the potatoes are falling apart. While the potatoes are cooking, heat the olive oil in a frying pan and add the potatoes, bay leaf and a generous pinch of salt, pepper and sugar. Sprinkle Angostura® aromatic bitters over the top. Simmer briskly, breaking up the tomatoes with a spoon, for about 5 minutes until juices thicken. When the potatoes are ready, place a sieve over a second saucepan and pass the contents through the sieve, pushing through with the back of the spoon, scraping under the sieve so that nothing is wasted. Remove the bay leaf from the tomatoes and pass the tomatoes through the sieve into the potatoes. Whisk both together, adjust the seasoning, reheat and serve with a swirl of coconut cream.
Serves 4



Pumpkin Soup
450g pumpkin, peeled and diced
3 cloves garlic, crushed
1 onion chopped
30 g margarine
500 ml chicken stock
pinch of nutmeg or allspice
dash of Angostura® aromatic bitters
1 tsp light soy sauce
1/2 tsp white pepper
125-250 ml milk

Sauté pumpkin, onion and garlic in margarine. Add chicken
stock, nutmeg, Angostura® aromatic bitters and soy sauce
and cook until pumpkin is tender. Puree in blender. Thin soup with milk to desired consistency. Reheat and serve sprinkled with chopped parsley or chives.
Serves 4-6



Gazpacho
8 large ripe tomatoes, peeled, seeded and chopped
1/3 cup olive oil
1/4 cup cider vinegar
juice of 1 lemon
1 clove garlic, minced
1 tbsp Angostura® aromatic bitters
2 small onions, chopped
1 green capsicum, seeded and chopped
freshly ground pepper
Garnish
1/2 cup sliced spring onions, chopped
2 large cucumbers, chopped

Puree the tomatoes in blender. Place in a large bowl. Combine the remaining ingredients. Ladle the mixture, about 2 cups at a time, into the blender and blend until smooth. Combine with the tomato puree.
Chill and serve very cold, sprinkled with cucumber and spring onions. Serves 4



Angostura Pigeon Pea Soup with Clove & Sour Cream
15ml (1 tbsp) vegetable oil
2 onions, sliced
225g (1/2 lb) beef or chicken, cubed and marinated in 15ml (1 tbsp) minced chive and 2 cloves minced garlic
30ml (2 tbsp) fresh thyme
1 medium carrot, scraped and sliced
125g (4 oz) pumpkin, peeled and cubed
450g (1 lb) pigeon peas, fresh or canned
30ml (2 tbsp) Angostura® aromatic bitters aromatic bitters
125 ml (1/2 cup) tomato sauce
5ml (1 tsp) sugar
1 clove
1 litre (4 cups) chicken stock or water salt and pepper to taste
15ml (1 tbsp) butter
160ml (2/3 cup) sour cream
60ml (1/4 cup) chopped chive

In a large saucepan, heat oil, add onions and sauté until tender. Add beef or chicken and stir fry for about 1 minute. Add thyme, carrot and pumpkin and continue to cook for about 5 minutes. Add pigeon peas, aromatic bitters, tomato sauce, sugar and clove. Cook for 2 minutes more. Pour in stock, add salt and pepper and bring to a boil. Cover and simmer until flavours develop and meat is cooked, about 40 minutes. Add butter and adjust seasonings. Remove from heat and stir in cream. Sprinkle with chopped chive. Serves 4.



Cream of Cucumber Soup
3 large cucumbers
60ml (1/4 cup) butter
45ml (3 tbsp) flour
250ml (1 cup) milk
750ml (3 cups) chicken stock
salt and pepper to taste
125ml (1/2 cup) cream or evaporated milk
15ml (1 tbsp) Angostura® aromatic bitters
30ml (2 tbsp) chopped mint

Peel and slice cucumbers thinly and cook for 10 minutes in
2 tbsp butter. Set aside. Melt the other 2 tbsp butter over low
heat, add flour gradually and stir until smooth. Add milk
and stock gradually. Cook, stirring constantly until mixture thickens. Add cucumber and cook slowly for about 15 minutes or until soft and transparent. Process in a blender. Reheat and season with salt and pepper. Add cream or evaporated milk and Angostura® aromatic bitters just before serving.
Garnish with chopped mint. Serve hot or cold.



Fish Broth
1 medium sized red fish
1 tablespoon vinegar
1 small onion
2 pints water
2 tablespoons butter
1 medium size tomato
1 clove garlic
1 bay leaf
1 sprig thyme
1 lime
2 tablespoons Angostura® aromatic bitters

Method: Cut up seasonings and fry lightly in butter or fat - avoid browning. Use a cover if necessary. Clean and add fish, water and salt to taste. Heat to boiling point. Simmer 30-40 minutes till soft.



Black Eyed Pea & Coconut Soup With Angostura® aromatic bitters
280 (10 oz) of dried black-eyed peas
280 (10 oz) smoked ham, preferably on the bone
1 bay leaf
2 onions chopped
1 clove 5ml (1 tsp) sugar
15ml (1 tbsp) oil
2 tomatoes, peeled and chopped
625ml (2 _ cups) coconut milk
30ml (2 tbsp) fresh thyme
5ml 91 tsp) salt Freshly ground black pepper
1 hot pepper (optional)
60ml (1/4 cup) Old Oak Rum
15ml (1 tbsp) Angostura® aromatic bitters
15ml (1 tbsp) chopped cilantro

Soak the peas in cold water overnight. Drain and rinse. Put in a large soup pot with the ham. Cover with cold water, about 5 cups, add bay leaf, one chopped onion, clove and sugar and bring to a boil over medium heat. Boil for10 minutes, skimming off any foam that rises to the surface. Lower the heat, cover the pan and simmer for 45 minutes or until the peas re cooked and the meat is tender. Trim the meat off the ham bone, discarding skin or fat, and cut meat into small cubes. Heat oil in a saucepan and sautè the remaining onion until soft and golden. Add the tomatoes and cook for 3 minutes, stirring constantly. Add the coconut milk and the reserved peas and stock. Season with thyme, salt, freshly ground black pepper and the whole hot pepper. Pour the soup into a saucepan and add ham, Old Oak Rum and Angostura® aromatic bitters. Heat gently for 5 minutes. Serve garnished with chopped cilantro. Serves 6-8.



Callaloo Soup With Coconut Milk, Ochroes & Herbs
30ml (2 tbsp) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
60 ml (1/4 cup) chopped celery
60 ml (1/4 cup) chopped fresh chive
30ml (2 tbsp) fresh thyme
8 ochroes, sliced
450g (1lb) washed and coarsely chopped dasheen or spinach leaves
250 ml (1 cup) coconut milk
1 litre (4 cups) chicken stock or water
1 whole crab, cleaned and washed in lime juice (or 225g crabmeat)
1 hot pepper, left whole
15ml (1 tbsp) Angostura® aromatic bitters
30ml (2 tbsp) butter
Salt and freshly ground black pepper to taste

In a large heavy pot, heat oil and add onion, garlic, celery and fresh herbs. Sauté. Add ochroes and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk, and stock and cook for a few minutes longer. Add whole crab and hot pepper. Bring to a boil and reduce heat to simmer. Cook covered for about 50 minutes. Remove hot pepper and adjust seasonings, Stir in Angostura® aromatic bitters. Whisk soup until smooth. Add butter and stir to mix. Add salt and pepper to taste.



Green Vichyssoise with Tomato, Mint and Angostura® aromatic bitters
2 cups fresh or frozen peas
2 medium potatoes sliced
2 medium onions, sliced
1 small iceberg lettuce, roughly chopped
5 cups chicken stock
2 tbsp Angostura® aromatic bitters
seasoning to taste
500 g ripe tomatoes
1 tbsp lemon juice
10 mint leaves, finely chopped
8-10 mint sprigs for garnish

Place peas, potatoes, onions and lettuce in a large sauce pan with stock. Stir in 1 tbsp of Angostura® aromatic bitters and bring to a boil, reduce heat and simmer until potatoes are cooked. Cook and puree, adjusting seasoning to taste. Pour in a bowl, cover and refrigerate until well chilled.
Chop tomatoes into fine pieces, transfer to a bowl and stir in lemon juice, remaining Angostura® aromatic bitters and chopped mint. Cover and refrigerate until well chilled. Ladle Green Vichyssoise into serving bowls. Swirl tomato and bitter mixture through each serving, garnish with a sprig of mint.
Serves 8
Variation: Soup can also be served hot.



Aromatic Potato Soup
2 onions or leaks, finely chopped
2 tbsp Angostura® aromatic bitters
4 cups chicken or beef stock
1 sprig thyme
1 bay leaf
4 large washed potatoes, quartered
1 cup skim milk
chopped parsley

Simmer onions in Angostura® aromatic bitters and stock until tender. Add herbs and potatoes and continue to simmer until potatoes are cooked. Cool slightly, puree in a food processor, adding milk. Reheat and serve, sprinkled with parsley and chives. Serves 4- 6