–salmon (size of 3 decks of cards, one-half pound)
–Creole seasoning (bottled, in spices section of grocery store)
–shrimp (tiny, a dozen, thawed from frozen)
–chicken broth (non-fat, low sodium)
–rosemary & oregano (fresh if possible)
–purple hull peas (frozen)
–cayenne pepper (optional)
–shredded carrots (one handful)
–onion (one-half, sliced in small pieces)
–salt and pepper
1 – Place the peas in a slow cooker with water to cover. Season with 1 teaspoon of salt and a little olive oil. Optionally, add a generous amount of cayenne pepper. Add 1 handful of shredded carrots, and one-half sliced onion. Stir. Cook for 5 and one-half hours on low. When finished, keep setting on warm until time for dinner.
2 – Place the salmon in a covered baking dish with a little white wine. Season with Creole seasoning, pepper, and olive oil. Set aside.
3 – Rinse and drain about a dozen tiny shrimp. Place in a covered baking dish. Place one-half cup of chicken broth in a measuring cup. Microwave on high for 1 minute. In a separate cup, place 1 tablespoon of flour. Slowly add the heated broth to the flour. Stir well. Pour atop the shrimp. Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil. Microwave on high for 3 minutes. When finished, keep covered to preserve warmth.
4 – Microwave the salmon for 5 minutes on high. When finished, pour the shrimp gravy atop the salmon.
5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog).
–salmon and shrimp adapted from food.com web site; soup original.