- Erinn Simon
- Soup & fritters
Spring weather is almost here, but we’re still weeks away from fresh local produce. And sadly, it’s still chilly outside. Even so, all I can think about cooking is vegetables. Soup's one of my favorite things to make, but at this point in the season I need something a little brighter than a winter stew. I think this one is perfect for the transition from winter to spring. I make it often, at work and at home, and it's a kid pleaser. It’s vegetable-based, but has just enough creaminess to qualify as a total comfort food.
But there's a catch. My family likes soup, but they always look at me sideways when I serve it as the main dish. Even a hearty one like this often leaves them asking, “What else are we having?” During an online search for a side dish other than our usual biscuits or cornbread — preferably something that would allow me to sneak even more veggies into the meal — I found this gem of a recipe for cauliflower fritters on Food52
. I am happy to report that everyone in my family loved