Green Pea Soup with crab from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Wat

Ingredients

• Fresh lemon juice and hot sauce, to taste
• Tiny pea shoots and/or herb sprigs, such as chervil or tarragon, for garnish
• 2 ounces (55 g) fresh salmon or trout roe (optional)
• 3 tablespoons chopped fresh mint
• Fine sea salt
• ⅔ cup (165 ml) buttermilk
• 2 cups (480 ml) chicken stock or vegetable stock
• 1½ cups (85 g) finely chopped romaine or other lettuce, lightly packed
• 3 cups (about 12 ounces/340 g) fresh or frozen green peas
• ⅔ cup (90 g) cooked lump crabmeat, picked over for shell
• 2 tablespoons olive oil
• ½ cup (30 g) chopped green onions, including green parts
• ¼ cup (60 ml) crème fraîche
• 2 teaspoons chopped garlic