This lovely small meal of grilled brie mushrooms can be served either as an appetiser for your next fancy dinner party, or enjoyed as a light meal along with some fresh salad leaves. The red onions are cooked down for a while on a very low heat, and their jammy sweetness balances the oozy Brie just perfectly. The general marrying of the two flavours are worth knowing, even for those that don’t like mushrooms. Some examples include Brie and onion jam keto sandwiches or toppings for grilled steak. And for those that LOVE the idea of a big, black mushroom – do this exact dish as it is written here and top your bun-less burger with it – you will never consider a bacon and Cheddar topping again!
Inspiration for this courgette and brie soup recipe came from my darling friend, Little Debbie Bryson who makes something similar at her sop-en-dop* birthday party every winter in Cape Town. Since moving to UK, I have sadly missed so many of them. This is for you LDB, I know it doesn’t compare to yours – but I slurped my version up with a longing lump in my throat. The recipe makes two hearty bowls, filling enough as a main meal, but you could make it stretch to 4 servings and enjoy it as a late-afternoon light meal (cup-of-soup) and halve the macros accordingly..