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Serves : 4

How to Make It

Step 1    

In a blender, combine the arugula with the basil, garlic, butter, thyme, oregano and rosemary and pulse until finely chopped. Add 1/4 cup of the vegetable stock and puree until smooth. Transfer the puree to a large saucepan and stir in the remaining 3 3/4 cups of vegetable stock. Bring to a simmer over moderately low heat and season with salt and pepper.

Step 2    

Rinse out the blender. Add the Parmesan and milk and puree until smooth. Transfer the cream to a small heatproof bowl set over a small saucepan of simmering water and stir until warm, about 2 minutes. Ladle the soup into plates and serve with a swirl of Parmesan cream.

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