Artichoke soup (vellutata di carciofi)

ARTICHOKE VELOUTE 04611 INGREDIENTS for 4 PEOPLE, 2 cloves of garlic 1 onion, 225 g of potatoes, 4 sprigs of thyme for garnish, 1 l of chicken broth, 30 g butter, 450 g frozen artichoke hearts or preserved, 150 g of mascarpone cheese, 200 g of hazelnuts, salt, pepper.

Peel and mince the garlic and onion; Peel and wash the potatoes and cut them into pieces.

Clean and wring the thymus.

Bring the broth to a boil.

In a saucepan then soften the onion and garlic for 5 minutes in warm butter, add the artichoke hearts, potatoes, thyme and hot broth.

Bring back to a boil, cover and simmer for 30 minutes over medium heat.

Remove the thyme, hold aside some potato and Artichoke and puree the rest.

Add salt and pepper, add the mascarpone cheese, legumes kept aside and reheated the whole thing, for 5 minutes over medium heat.

Do Brown the hazelnuts in a non-stick pan, for 1 minute and keep them aside on paper towels, then chop coarsely.

Deliver the soup in bowls, put at the center of each Bowl a tablespoon of potatoes and artichoke kept aside, sprinkle with chopped nuts and serve immediately.