Velvety corn soup with cilantro oil
Ingredients
- For the soup
- 8 ears of corn, husked
- 1 bunch cilantro stems (save leaves for oil)
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 tablespoons peeled and grated ginger
- salt to taste
- 4-6 edible flowers (Bachelor's buttons or Nasturtiums are particularly nice). Optional.
- Cilantro oil
- 1 clove garlic
- 1 serrano pepper, seeded
- 1/4- 1/3 cups olive oil (approximately)
- 1 pinch salt
- cilantro leaves from above
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