Basil Broth with Pistachio Dumplings

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Bring the stock with the port wine to the boil. Wash the basil, cut off the stalks and roughly chop. Add half of the basil leaves to the broth and cover and cook gently over low heat for 30 minutes. In the meantime, bring plenty of water with salt to the boil.
Bring the cream, butter and salt to the boil in a saucepan. Scatter semolina in while stirring and bring to the boil again. Remove from the heat, stir in the pistachios and egg. Form small dumplings with two teaspoons and simmer in salted water for 2 to 3 minutes, but do not let boil.
Pour basil stock through a sieve and reheat.
Put the dumplings in the soup plate and pour the broth over them. Garnish with the remaining basil leaves.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.