Peas Cream with Taralli
Garnish this delicious pea soup with a flavorful, crispy olive oil cracker.
Taralli
Ingredients
- 335 g (2¾ cup) plain flour
- 3 g (1 teaspoon) salt, optional
- 90 ml (⅓ cup) white wine
- 80 ml (⅓ cup) olive oil
- 3 Tablespoons water
- eggwash, of 1 large egg
Directions
- 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.
Peas Cream
Ingredients
- 960 ml (4 cups) water
- 1 Tablespoon olive oil, optional
- 250 g (1⅔ cup) frozen sweet peas
- 130 g (2 medium) carrots, halved
- ¼ stalk celery, diced
- ½ shallot, peeled
- 3 g (1 teaspoon) salt, optional
Directions
- 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.
Notes
Seal extra Taralli's in a container and save for other great soups.
Nutrition Information
Serving Size | 240 ml (1 cup) |
Amount Per Servings | |
Calories | 210 |
Total Fat | 9 |
Saturated Fat | 1 |
Sodium | 800 |
Total Carbohydrate | 25 |
Dietary Fiber | 4 |
Sugars | 5 |
Protein | 6 |
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