For centuries the pea was eaten as a legume and it took a long time to pick it up fresh to be able to eat it tender, with a pod, like mangetout, or shelled. Cooking enhances the sweet flavor, but it should be cooked with a little water or steamed. Furthermore, you must also make sure that it is very fresh, as if you keep it for several days the sugars turn into starch and the sweetness disappears.
1. Cook the peeled peas with the pods in mineral water until you have a pea broth, more aromatic than the vegetable broth. Reserve the cooking liquid and peel the peas.
2. Bring the salted water to a boil, add the peas and after 5 minutes cut the boil. Cool the peas with ice and water. Once cold, drain and set aside.
3. Chop the onion and fry it in extra virgin olive oil over low heat, without letting it brown. Deglaze with the white wine and add the lemongrass sprig cut in two lengthwise. Then raise the heat and let the wine evaporate.
4. Lower the heat again and add the curry paste and boiled peas.
5. Heat the reserved pea broth. Add it a little at a time to the pea sauce and blend with a blender. Pour in the necessary broth until the desired consistency is obtained and add the butter. Season with salt and freshly ground white pepper. Pass the soup through a fine sieve and store it in the refrigerator.
6. Serve cold with a few slices of coconut on top or grated coconut.