Spiced Squash, Fennel, and Pear Soup (pg 80) is a dish I've been looking forward to cooking since I bought this cookbook. I like squash. I like fennel. I like pears. I couldn't imagine how they'd come together in a soup, though.
This was a very nice recipe, and I would make it again (in the Fall), but it let me down a bit. With such a range of interesting flavors going into the pot--licorice and tangerine and cumin, oh my!--I expected to taste layers and backnotes. Didn't happen. This soup is overwhelmingly, one-notedly gingery. I like ginger, but I expected something more. Next time, I would use fresh ginger instead of ground and see if that animates the other flavors at all. That said, if I ordered this in a restaurant, and it were just called Ginger Butternut Squash Soup, I'd be perfectly happy with it.
|More fennel, please!|
|A worthy adversary.|
Conclusion: Liked. Wish I loved.