I’m a little obsessed with my lemons these days…
It’s not what you think.
Oh, I just had to…
Sicilian Lemon Basil Soup
In a small skillet, sauté the shallots in oil until golden brown. Add the squash and continue to cook until soft. Transfer to a high speed blender, adding the basil and vinegar, as well as salt and pepper, and puree until smooth.
Serve topped with crispy Meyer Lemon Chips.
Sweet. Salty. Tart. Tangy.