Arugula "Veloute" with Parmesan Cream Recipe

Name: Arugula "Veloute" with Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 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

Servings: persons

3/4 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.
2
Add 1/4 cup of the vegetable stock and puree until smooth.
3
Transfer the puree to a large saucepan and stir in the remaining 3 3/4 cups of vegetable stock.
4
Bring to a simmer over moderately low heat and season with salt and pepper.
5
Rinse out the blender.
6
Add the Parmesan and milk and puree until smooth.
7
Transfer the cream to a small heatproof bowl set over a small saucepan of simmering water and stir until warm, about 2 minutes.
8
Ladle the soup into plates and serve with a swirl of Parmesan cream.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound young arugula (8 cups), 1 cup lightly packed basil leaves, 4 small garlic cloves, coarsely chopped, 4 tablespoons unsalted butter, softened, and more.

Yes, Arugula "Veloute" with Parmesan Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula "Veloute" with Parmesan Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions