I can however report, that the whole of book group loved the soup, as I suspected they wood as it really is an excellent dish (credit to my friend Liz who cooked it for me some 12 or so years ago as it's been a summer staple ever since). Even our resident green-o-phobe asked me how to make it which has to be testimony to the recipe, so here it is:
Courgette and Cumin Soup
1 Large Onion, diced finely
1 Large Fluffy Potato, diced into 2 cm cubes
3 Large Courgettes, sliced into 3 cm rounds
2 Teaspoons freshly ground cumin (or good quality ready ground such as Seasoned Pioneers)
1 Garlic Clove, minced finely
1 Litre Chicken Stock
100 ml Milk (not skimmed but semi is OK)
S & P
Chopped Corriander and Reduced Balsamic Vinegar to garnish (optional)
Cook the onion until soft and translucent in a little olive oil - do not allow to colour.
Add the garlic and cumin and cook out the spices for 1 minute - do not allow to burn.
Add the potatoes and the chicken stock - bring back to the boil and then simmer for 5 minutes.
Add the courgettes and milk and continue to cook until the vegetables are completely tender (10 - 15 minutes should do it)
Remove from the heat and puree in the pan with a stick blender or transfer to a blender and blend until totally smooth.
Serve hot (with or without the garnish) with fresh bread or corgette and feta bruschetta.
There was also pudding, in the form of a less than successful update of the classic lemon tart, with the addition of an orange caramel topping to turn it into a "St Clement's" tart. However I don't want to start my blogging career with a disaster, so I'll try it again another day and post on the merits good or bad on its second attempt.