in Soup Recipes

Basil broth with pistachio dumplings

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Ingredients for 4 servings:

  • 1 liter beef broth, strong
  • 2 tbsp port wine
  • 1 bunch of basil
  • 125 g cream
  • 30 g butter
  • 40 g semolina
  • 30 g pistachios, ground
  • 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the broth to a boil with port wine. Wash the basil, trim the stems, and roughly chop. Add half of the basil leaves to the broth, cover, and simmer gently over low heat for 30 minutes. Meanwhile, bring plenty of salted water to a boil. Bring cream, butter, and salt to a boil in a saucepan. Stir in the semolina and bring back to a boil. Remove from the heat, stir in the pistachios and egg. Using two teaspoons, form small dumplings and cook in the salted water for 2 to 3 minutes, but do not allow to boil. Strain the basil broth through a sieve and return to the heat. Place the dumplings in soup bowls and pour the broth over them. Garnish with the remaining basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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