Peas Cream with Taralli

Garnish this delicious pea soup with a flavorful, crispy olive oil cracker.

peas and cream with taralli in a bowl


  • 2¾ cup (335 g) all-purpose flour
  • 1 teaspoon (3 g) salt, optional
  • ⅓ cup (90 ml) white wine
  • ⅓ cup (80 ml) olive oil
  • 3 Tablespoons water
  • eggwash of 1 large egg


  1. Add the flour, salt, wine, olive oil, and water to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 8 and pulse about 15 to 20 times until the dough comes together, stopping to scrape the sides as needed.
  3. Add a teaspoon or two of water, if needed. Be careful not to overwork the dough.
  4. Remove the dough from the container (it may not have formed a ball, but remove the dough pieces), knead together a few times on a lightly floured surface until springy, then shape the dough into a ball.
  5. Cover with a damp towel.
  6. Pull scant Tablespoon-sized pieces from the ball, roll into sticks, then loop into a circle (pressing the ends together to close). Place them into boiling water, then remove once they float to the top. Let them dry slightly on a towel.
  7. Brush with egg wash. Bake at 400° Fahrenheit (200° Celsius) for approximately 25-30 minutes, or until golden.
  8. Add water, oil, peas, carrots, shallot, celery, and salt to the Vitamix container and secure the lid.
  9. Start the machine and increase speed to Variable 10.
  10. Blend for 5 minutes and 45 seconds.
  11. Serve warm with a spoonful of sour cream on top.

Chef's Notes

Seal extra Taralli's in a container and save for other great soups.