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.Plus: More Soup Recipes and Tips



  • 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


  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.

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