Peel, rinse and quarter the potatoes. Clean and chop the greens and cook with the potatoes in one liter of salted water. Remove from the water and pass through a meat grinder. Keep the vegetable water. Dice the onions and sauté them in butter until soft. Sauté the ham in it, add half a liter of water. Do everything quietly for about 15 min with the lid closed. Take the ham out of the pot. Add the vegetables and the vegetable water and season with salt. Divide the crabs evenly in soup plates, and pour the hot soup over them. Sprinkle each unit with chopped parsley.
Ps. The ham is not actually eaten but if you like it, leave it in the soup.
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
