As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Finnish to English.
“Light onions look like blueberries, but they have a larger, rounder bulb. If they are not available, use yellow onions. Source: Martha Stewart Living, March 2009 1 hour 10 min 4 Total time prep Servings ingredients 2 tablespoons extra-virgin olive oil, plus more for seasoning 2 pounds spring onions (or yellow onions), sliced and thinly sliced 2 1/2 teaspoons coarse salt 1 1/4 cups homemade or low-sodium store-bought chicken stock 2 cups water 8 pieces of crispy flatbread, to serve instructions 1. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent but not brown, about 15 minutes. 2. Mix salt, broth, and water. Stir and cook for 15 minutes. 3. Remove from heat and let cool for 20 minutes. In batches, puree the soup in a blender on low speed, gradually increasing to high, blending until the soup is smooth. 4. Divide the soup among 4 bowls, drizzle with oil, and serve with flatbread.”
26.04.2023 @ 22:01
As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Finnish to English.
“Light onions look like blueberries, but they have a larger, rounder bulb. If they are not available, use yellow onions. Source: Martha Stewart Living, March 2009 1 hour 10 min 4 Total time prep Servings ingredients 2 tablespoons extra-virgin olive oil, plus more for seasoning 2 pounds spring onions (or yellow onions), sliced and thinly sliced 2 1/2 teaspoons coarse salt 1 1/4 cups homemade or low-sodium store-bought chicken stock 2 cups water 8 pieces of crispy flatbread, to serve instructions 1. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent but not brown, about 15 minutes. 2. Mix salt, broth, and water. Stir and cook for 15 minutes. 3. Remove from heat and let cool for 20 minutes. In batches, puree the soup in a blender on low speed, gradually increasing to high, blending until the soup is smooth. 4. Divide the soup among 4 bowls, drizzle with oil, and serve with flatbread.”