Peas Cream with Taralli

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


  • Taralli
  • 350 g (2 ¾ cups) all-purpose flour
  • 1 teaspoon (1 teaspoon) salt, optional
  • 100 ml (⅓ cup) white wine
  • 100 ml (⅓ cup) extra virgin olive oil
  • 50 ml (3 Tablespoons) water
  • Plus eggwash (1 egg)
  • Peas Cream
  • 500 ml (2 cups) water
  • 15 ml (1 Tablespoon) extra virgin olive oil
  • 250 g (1 ⅔ cups) frozen sweet peas
  • 120 g (2 small) carrots
  • 30 g (¼ ) celery stalk
  • 20 g (½ medium) shallot
  • 1 teaspoon (1 teaspoon) salt, optional


  1. For Taralli:Add the flour, salt, optional, 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. Add a teaspoon or two of water, if needed. Be careful not to overwork the dough.
  3. 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.
  4. 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.
  5. For Peas Cream:Add water, oil, peas, carrots, shallot, celery, and salt, optional to the Vitamix container and secure the lid.
  6. Start the machine and increase speed to Variable 10. Blend for 5 minutes and 45 seconds.
  7. 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.