If a soup that looks (and honestly, tastes) like cream of pureed grass clippings appeals to you, by all means, try this recipe. I had a large container of baby arugula that needed to be used before travel, so I thought, "Great! 8 cups of arugula right here!" Two hours later, I've concluded this was a complete waste of time and ingredients. Maybe it's my blenders (I tried both a Ninja blender and an immersion blender in my attempts at making this edible), but I could not get the arugula to blend smoothly. Per the recipe's description, "slightly grainy texture" = gritty; "strong taste of fresh herbs" = bitter. In all fairness, I only had about a half cup of basil, I used chicken broth instead of vegetable broth, and I added a bit of heavy whipping cream to the milk/Parmesan blend for creaminess. However, nothing could save this soup. I flushed the whole batch and have sworn to never ever make a recipe without any reviews again. Writing this review is my good deed for the day; it is my moral imperative to warn hopeful cooks against this awfulness. Don't do it!