Clear Vegetable Soup with Basil Grilled Dumplings

Vegetable soup: Clean, rinse and coarsely dice the vegetables and place them with the cold water. Halve the onion with peel, brown the cut surface and add to the vegetables form. Bring everything to a boil, skimming repeatedly and adding the kitchen herbs and spices. Bring to a slow simmer until about half is cooked down. Pour the vegetable stock through a whisk.

Vegetable chopping: remove the peel from the carrots and cut them into strips like the other vegetables. Pluck the Romanesco into small roses. Cook the vegetables in the vegetable stock according to the cooking time, season with soy sauce.

Basil Gratin Dumplings: Bring the milk to a boil with the butter and season with salt and a pinch of nutmeg. Mix the semolina into the boiling milk and burn off the quantity (i.e. stir at a low temperature until the quantity separates from the bottom of the pot). Later stir the yolks and the Parmesan into the semolina mixture. When the mixture is still lukewarm, add the pesto. While still warm, twist off small dumplings from the resulting mixture, place them in boiling water, bring to the boil once, reduce the temperature and let the dumplings steep for about 10 minutes.

Basil pesto: pluck the basil leaves, rinse lightly and spin dry. Put the leaves in a blender jug with the chopped salt, olive oil, garlic and pepper and blend with a hand blender. Add the pine nuts and in the meantime

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