Step: 1/6

Prepare all the ingredients.

Step: 2/6

Peel and finely dice the shallots.

Step: 3/6

Place in a pan with the stock and peas and bring to the boil.

Step: 4/6

Allow to simmer for 5 minutes. Blitz with a hand blender until finely chopped.

Step: 5/6

Stir in the creme fraîche, add stock if needed and season with salt and pepper.

Step: 6/6

Wash the dill, shake dry and finely chop. Add to the soup and stir in. Place the crayfish on top and serve.