My SOPA Is Not Dangerous

The huge buzz today is all about the two bills before Congress, The Stop Online Piracy Act (SOPA) and Protect IP Act (PIPA). These bills will give the U.S. law enforcement and copyright holders the ability to fight online trafficking in copyrighted intellectual property and counterfeit goods. Sounds fair but why are some many businesses, entrepreneurs and people opposed?

Simple. SOPA and PIPA will censor the web and chill economic growth.

This allows them to block sites, shut-down blogs, search engines could be forced to delete entire websites from their search results, among other things…

Learn more how this affects you: Wikipedia, Mashable or sign the petition on Google’s “Take Action” Campaign

Now…to brighten up your blackout day. We want to share some good SOPA 411.

Vichyssoise: Potato-Leek Soup

This one is not dangerous, in fact, it’s smooth, settled and it affects your palette.

Today’s Chef Sazon’s SOPA, translated in english, “SOUP” is Vichyssoise.

Vichyssoise is a French soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.

This recipe is versatile. It can be served chilled during the steamy spring and summer weather or served warm during the fall and winter chill season.

Vichyssoise

Potato-Leek Soup with Chives
4-6 servings (4 large or 6 small portions)

Ingredients: 2 leeks (white only) chopped small 1 white onion, diced small 2 lbs. Idaho/russet potatoes, peeled and diced into medium cubes 1 qt. chicken stock 2 oz. butter 1 cup heavy cream Salt, to taste White pepper, to taste

Garnish: 1 tbsp. chives, chopped small 1/4 cup sour cream

Preparation:

  • In a large pot sweat the leeks, onions and butter for 8 minutes until soft and translucent on low heat
  • Add potatoes, salt, pepper and chicken stock. Bring to a boil and simmer for 20 minutes until the potatoes are tender
  • Place in a blender or use a handheld blender to puree the soup to a smooth consistency. (If soup served cold, chill for 2 hours)
  • Add the cream and blend again
  • Strain through a fine strainer and adjust seasoning
  • Serve in a bowl and garnish with a small dollop of chive cream and truffle oil
  • Note: If COLD, serve with a dollop of sour cream and caviar