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Arugula "Velouté" with Parmesan Cream

Patricia Wells is a sucker for anything made with arugula, and this very herbal green soup from Alain Passard is a delight. She loves the slightly grainy texture and the strong taste of the fresh herbs.

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  • Servings: 4

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


  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.
Contributed By Published July 2001

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