Peas Cream with Taralli
Garnish this delicious pea soup with a flavorful, crispy olive oil cracker.
Ingredients
- Taralli
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon (1 teaspoon) salt, optional
- ⅓ cup (100 ml) white wine
- ⅓ cup (100 ml) extra virgin olive oil
- 3 Tablespoons (50 ml) water
- Plus eggwash (1 egg)
- Peas Cream
- 2 cups (500 ml) water
- 1 Tablespoon (15 ml) extra virgin olive oil
- 1 ⅔ cups (250 g) frozen sweet peas
- 2 small (120 g) carrots
- ¼ (30 g) celery stalk
- ½ medium (20 g) shallot
- 1 teaspoon (1 teaspoon) salt, optional
Directions
- For Taralli:Add the flour, salt, optional, 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.
- For Peas Cream:Add water, oil, peas, carrots, shallot, celery, and salt, optional 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.
Chef's Notes
- Seal extra Taralli's in a container and save for other great soups.