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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