Spicy Corn Soup

A brothy, clean soup that can be served cold in the summer or freeze it and serve it hot in the winter. If it’s too much, stir it in with some cornmeal and make a spicy, chunky polenta!

Spicy Corn Soup
by Richard Ruben
"The Farmer's Market Cookbook"

Ingredients:
10 ears of corn - husked silk removed, and cleaned
2 medium yellow onions - thinly sliced
2 garlic cloves - roughly chopped
2 quarts vegetable stock (8 cups)
2 pablano peppers - whole
2 jalapeno peppers - whole
2 tbsps Texas tarragon (or a mix of cilantro and tarragon, or marjoram)
1 lime - juice only
salt and black pepper to taste