Arugula Velouté with Parmesan Cream
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
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