Rape blossom soup

Slice the onions into thin slices at right angles to the fibers, slice the onions into 1mm wide rings, and slice the potatoes in thin half-moons. Put 20g of butter in a pot, add the onion and green onions and stir-fry slowly for 15 minutes.

While frying [1], boil the leaves flowers in a pot filled with a small amount of salt (not included) for about 1 minute, then put them in a colander and drop them in ice water, and turn them off. Once drained, chop it roughly. At this time, leave a small amount of rape flowers for toppings.

Add potatoes and a pinch of salt to the pot in [1] and stir-fry.

Once the potatoes are tender, add 300cc of bouillon soup and simmer for 15 minutes.

After 15 minutes, add the rape flowers from [2] and fry for about 2 minutes, turn off the heat and place in a blender. (If this is hard, add a small amount of milk and mix it.)

Once [5] is smooth, sieve it using a fine mesh crust, add 100cc of milk and fresh cream at a time, mix on ice water and cool. Taste and add salt.

Once the soup has cooled, pour it on a plate, add the remaining rape flowers, the coloured tomatoes and chopsticks, and sprinkle olive oil to complete.