Heat the olive oil in a large saucepan over medium heat. Add the shallots, garlic, and bay leaves and cook for 2-3 minutes until the onions have started to soften. Add the chicken stock and bring to a boil. Once boiling, add in the peas, kale, and watercress. Cook for 5-7 minutes until the kale has started to wilt. Remove from the heat and discard the bay leaves.
Carefully puree the soup in a blender (being careful to let the heat escape from the top so the blender does not explode). Return to the pot and season with sea salt and black pepper to taste.
Once the soup is finished, quickly make the topping. In a small bowl, mix together the creme fraiche, Meyer lemon zest, Meyer lemon juice, cumin, olive oil, and a pinch of sea salt. When you are ready to serve, evenly divide the soup among the bowls and top with the creme fraiche, some watercress, and freshly ground black pepper. I like to eat it with some freshly toasted bread for dipping too!