Corn soup with thyme

Ingredients:

• 6 ears of corn, shelled
• 1 fresh sprig of thyme + 1 tsp leaves
• 2 tablespoons extra-virgin olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, finely chopped

Preparation:

1. Cut the corn kernels off the cobs and set aside. Run the dull side of a chef's knife across the cobs and squeeze out all the juices into a medium saucepan. Add the cobs to the saucepan along with a sprig of thyme and enough water to just cover the cobs. Bring to a boil, then reduce the heat and simmer for 30 minutes.
2. Remove the cobs and thyme from the pot, then strain the corn broth into a bowl or large measuring cup. You should have 4 cups of liquid. Add more water if you have less. If you have more than 4 cups of liquid, return it to the pot and simmer until some of it has evaporated to the desired volume.
3. Heat olive oil in a saucepan over medium heat. Add the onion, garlic, thyme leaves, and a pinch of salt and black pepper. Cook, stirring occasionally, until the onion is soft, 3-5 minutes. Add the reserved corn kernels and cook until the corn is tender, 2-4 minutes. Stir in the corn broth and remove from heat.
4. Blend the soup in a blender in several batches until very smooth, about 3-4 minutes per batch. Return the soup to the pan and heat through for about 5 minutes. Season with salt and pepper to taste.