Ingredients

• 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.