Peas Cream with Taralli

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

Submitted By: Kunzi

Yield:

960 ml (4 cups)

Total Time:

20 Minutes

Print:

Difficulty:

Intermediate

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Recipe Book

Select your container size:

Taralli

Add the flour, salt, wine, olive oil, and water to the Vitamix container in the order listed and secure the lid.
Select Variable 8 and pulse about 15 to 20 times until the dough comes together, stopping to scrape the sides as needed.
Add a teaspoon or two of water, if needed. Be careful not to overwork the dough.
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.
Cover with a damp towel.
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.
Brush with egg wash. Bake at 400° Fahrenheit (200° Celsius) for approximately 25-30 minutes, or until golden.

Add water, oil, peas, carrots, shallot, celery, and salt to the Vitamix container and secure the lid.
Start the machine and increase speed to Variable 10.
Blend for 5 minutes and 45 seconds.
Serve warm with a spoonful of sour cream on top.

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