New onion soup

Slice the spring onion thinly along the grain and cut the potatoes into thin half-moon slices. Put the butter and chopped onion in a pot and turn on the heat. Add salt and pepper and fry slowly over low heat

Sauté the onions for about 20 minutes, then add olive oil, add the potatoes and sauté for about 15 minutes

After 15 minutes, add the bouillon soup and simmer for about 10 minutes. When the potatoes are soft enough to lose their shape, remove from heat and let cool

Once the soup has cooled, put it in a blender and add the milk and cream until smooth

Chill the soup over ice water, stir, and add a pinch of salt. If the soup is too thick, adjust the consistency with milk or cream

Season the crab meat with lemon juice, salt and pepper. Pour the soup into bowls, top with the crab, and garnish with chopped onion and Italian parsley