Ingredients:

2 tablespoons olive oil, plus more for garnish

1 small sweet onion, diced

2 small celery stalks, diced

1 garlic clove, smashed

2 teaspoons kosher salt, divided

3 cups whole milk, divided

4 pounds fresh English peas, shelled (about 5 cups or 30 ounces shelled peas)

2 bunches watercress (about 4 ounces), rinsed

1 teaspoon ground white pepper

1/4 cup crème fraîche

1 tablespoon chopped fresh chives, plus more for garnish

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh tarragon

1 teaspoon Meyer lemon zest

3 tablespoons fresh Meyer lemon juice, divided

1/2 pound cooked Dungeness or other lump crab meat

pea tendrils and freshly ground black pepper, for garnish

Directions:

1. Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

2. While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

3. Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

4. Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.

5. Stir remaining 1 tablespoon lemon juice into soup. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. Garnish with chives, pea tendrils, and black pepper, if desired.

Bon Appetit!