Vegan Garlic Truffle Corn Soup

1 Heat the olive oil on medium high in a large soup pot. 
2 Add the garlic and shallot to the pot. Saute for 2-3 minutes, reducing heat as needed until the shallot is translucent and the garlic has browned slightly.
3 Then add the corn to the pot, season with a pinch of salt and pepper.
4 Saute the corn with the garlic and shallots for about 5-6 minutes or until the corn is soft and has some color on it. 
5 Now, add the vegetable broth to the pot, and add another pinch of salt and pepper. Stir to combine with the corn, garlic and shallots. Bring the broth to a small bubble, reduce heat to low and continue to simmer with small bubbles for about 10-12 minutes. Making sure the corn is very soft so it will blend easily.
6 Now, turn off the heat and carefully add the hot soup to your blender. You want to take the small cap out of the center of your blender and then place a towel over the opening. When you blend something really hot without leaving the top open slightly, the steam can make the top pop off and you'll have a huge mess.
7 Blend the soup until it is totally smooth and creamy. It may take a minute or two.
8 Return the soup to the pot, and put it on low heat. Now add the truffle oil and agave if using.(I think it needs the sweetness, but it may depend on how sweet your corn already is.) Stir. 
9 Season with a bit more salt and pepper, taste and adjust seasonings. Serve with some green onions or chives on top.