A really nice chicken soup! At first I thought it was just a bit too fat, but then I realized it was actually really velvety, which is due to the addition of the roux. We didn't cook it that much after adding the roux - it was thick enough as it was, and otherwise would have turned into a sauce rather than a soup.

DH thought that in making the broth, too much celery was used which gave the soup a slightly metallic taste; I didn't even notice. He also thought that the dumplings (which were really delicious, by the way), were too salty, as a result of which he added a lot less salt to the broth. I was actually quite happy with that outcome as I really enjoyed the contrast between the broth and the salty dumplings. I easily could have done without the pieces of chicken - just double the amount of dumplings, and you'll have less work, too!

It is a lot of soup - we made only half of the recipe, and it's enough for a midweek meal for four persons. If you served this as a starter, one whole recipe would serve 16 persons - seems to be restaurant quantity rather than for at home. It was nice enough for guests, though it lacked depth of flavour to make it perfect (or good enough for a 5 star rating in any case), and seems to be something you can comfortably prepare while you are actually busy with a different dish (i.e. a main course).

Basically I liked the flavour of these, although it might have been a lot stronger. I didn't have any preserved or cured lemons so I used the zest of a fresh lemon plus a few tiny cubes of flesh. Perhaps I should have used more, as well as all the other ingredients.
Unfortunately, though, the meat turned out quite dry which made the whole idea fall flat. Perhaps they were too small, or in the oven for too long? Perhaps we should fry them instead of baking them?

Difficult to rate this one - while the quails and the pomegranate molasses combined extremely well, the preparation just didn't work. He instructs you to grill the quails, first 3 minutes on one side, then 2 on the other. However, within 2 minutes on the one side and 2 on the other, the quails were burnt on the outside, but still raw on the inside, and we had to put them in the oven for another 20 minutes (at 180-200ºC).