YIELD: 4–6 servings
4 large onions, thinly sliced
3 tablespoons canola oil
10 large garlic cloves, thinly sliced
5 large ears corn, kernels removed, cobs reserved
2½ cups heavy cream
2½ cups milk
10 fresh sage leaves
10 thyme sprigs
Kosher salt
1. In a large saucepan, sweat the onions in oil until translucent. Add the garlic and continue to sweat until the raw flavor is cooked out, about 10 minutes.
2. Add the corn kernels and cobs, cream, milk, and a bouquet garni of the sage and thyme. Simmer on medium-low heat for 30 minutes.
3. Remove the bouquet garni and the corn cobs. Puree in a blender until smooth, then strain.
4. Season with salt to taste. Serve.