Pea Soup with Crayfish

Peel the shallots and chop finely. Peel the potatoes and cut into small cubes. Heat the oil in a saucepan and sauté the shallots until soft. Add the potatoes and the peas, briefly sauté and pour in the vegetable stock. Cover and cook for about 25 minutes. Then take out a few peas, puree the rest, add the cream, return the whole peas and season with salt and pepper.

Rinse the crayfish and pat dry. cook until crispy brown in the butter for 4-5 minutes. Rinse the dill and pluck a few sprigs.