Clear Basil Soup with Pistachio Dumplings

The day before, rinse the bones and ox leg. Bring to a leisurely boil with the cold water. Skim well and simmer in an open saucepan at a low temperature for a total of 3 1/2 hours.

While the soup is coming to a boil, cut the unpeeled onion once diagonally and roast the cut surfaces on a hot stove top until dark brown. Rinse, clean and coarsely chop the greens.

Add the onion halves, greens, a little salt, peppercorns and bay leaf to the soup. Skim off fat and foam in between. Allow the clear soup to cool a little at room temperature. Then pour through a fine sieve into a large measuring cup. Measure out the clear soup, boil to one and a half liters, if necessary. Leave to cool overnight.

A day later, for the pistachio balls, bring the whipping cream, a little salt and butter to the boil in a small saucepan. Add semolina, bring to a boil, stirring heartily.

As soon as the quantity comes off the bottom of the saucepan as a dumpling, continue cooking until a membrane forms on the bottom of the saucepan. Remove the saucepan from the heat and, using a whisk, stir in first the egg and then the pistachios. Cover and set aside to cool and swell.

Remove some or all of the solidified fat from the soup as desired. Transfer the soup to a saucepan, leaving the cloudy dregs behind.

In another saucepan, bring salted water to a boil. Cover with two damp

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