Recipes Arugula "Velouté" with Parmesan Cream 1 Review 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.Plus: More Soup Recipes and Tips By Alain Passard Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients ¾ 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 Directions 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. 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. Rate it Print