Peas Cream with Taralli
Garnish this delicious pea soup with a flavorful, crispy olive oil cracker.
Ingredients
- 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
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.