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1
Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs.
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2
In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
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3
Place over high heat to bring to a boil, then reduce heat to medium.
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4
Cover and cook for 20 minutes.
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5
Turn off heat and allow to steep for an additional 30 minutes.
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6
While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil.
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7
Add remaining diced onion and saute until translucent and soft, about 20 minutes; do not allow to take on any color.
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8
Add corn kernels and saute until slightly translucent, about 5 minutes.
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9
Remove from heat and set aside.
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10
When the stock has finished steeping, strain it, discarding the cobs and onions.
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11
Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use.
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12
Return to medium heat and simmer until the corn is soft, about 2 minutes.
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13
Add heavy cream, reduce heat to low, and cook for 15 minutes.
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14
Remove half the soup and allow to cool until no longer steaming when stirred.
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15
Hot soup cannot be pureed in a blender, because the aeration makes the top blow off, and the hot soup spews all over.
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16
Working in batches, puree the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary.
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17
Season with salt and a few grinds of black pepper.
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18
Divide among four bowls, and garnish with micro greens.
