• Fast
• Make-Ahead

Ingredients

1. 3/4 pound young arugula (8 cups)
2. 1 cup lightly packed basil leaves
3. 4 small garlic cloves, coarsely chopped
4. 4 tablespoons unsalted butter, softened
5. 2 teaspoons thyme leaves
6. 1 teaspoon oregano leaves
7. 1 teaspoon rosemary leaves
8. 4 cups vegetable stock or canned vegetable broth
9. Sea salt and freshly ground pepper
10. 1 cup freshly grated Parmesan cheese
11. 1 cup milk

Directions

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.
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.