Peel and chop the onions. Heat the oil in a large pot. Fry the onions in it until transparent. Add marjoram. Deglaze with 2 litres of water. Add stock and peas. Bring everything to the boil, cover and simmer for about 1 hour.
Roast almonds and pumpkin seeds in a pan without fat, remove. Cut Cabanossi into slices and fry briefly in a hot pan, remove. Cut bacon slices into thirds and fry them crisply in hot frying fat, take them out.
Cut the bread into cubes and fry in the frying fat. Cut salmon into strips. Fill all prepared ingredients and crab meat into bowls. Remove 4 tablespoons of peas from the broth and set aside.
Mash the rest of the peas in the broth. Stir in frozen peas and 100 g cream and simmer for about 5 minutes. Season to taste with salt and pepper. Add the remaining peas again. Whip 100 g cream until semi-stiff.
Wash the chives and cut into small rolls. Pour the soup into a tureen, add whipped cream, sprinkle chives over it and garnish with parsley. Add the remaining ingredients in the bowls.