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.
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