Peel and chop the onion and garlic. Peel, wash and chop the celery and potatoes.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat 1 tablespoon of oil in a pot. Brown onion, garlic, celery and potatoes in it. Add 600 ml water, bring to the boil and stir in the stock.
Cover and simmer for 20-25 minutes.
Meanwhile grate the Parmesan cheese. Sprinkle in 4 heaps on a baking tray lined with baking paper and press flat to form thin oblong cookies. Bake in a hot oven for 8-10 minutes. Remove and let cool.
In the meantime, rinse and drain the crab meat. Wash the dill, shake dry and chop. Mix with the crab meat and season with some salt.
Pour cream into the soup. Puree the soup finely with a hand blender and possibly pass through a fine sieve (pass through the sieve so that there are no lumps in the soup). Season to taste with salt, pepper and 1 pinch of nutmeg.
Arrange the soup and spread the crab meat on top. Garnish with dill and parmesan chips.