Prepare all the ingredients.
Peel and finely dice the shallots.
Place in a pan with the stock and peas and bring to the boil.
Allow to simmer for 5 minutes. Blitz with a hand blender until finely chopped.
Stir in the creme fraîche, add stock if needed and season with salt and pepper.
Wash the dill, shake dry and finely chop. Add to the soup and stir in. Place the crayfish on top and serve.