Chilled English Pea Soup with Crab and Meyer Lemon

This refreshing soup is the perfect base for a zesty crab salad and a handful of delicate spring herbs.

2 small celery stalks, diced4 pounds fresh English peas, shelled 1 tablespoon chopped fresh chives, plus more for garnish3 tablespoons fresh Meyer lemon juice, dividedPea tendrils and freshly ground black pepper, for garnish 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.

Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.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.

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