RECIPE: Make Capital City Club’s Vichyssoise

During hot summer days, chilled soups are most refreshing. And, nothing is better than the Vichyssoise at the Capital City Club downtown. It is so refreshing and creamy, and is the most delicious chilled soup I have ever had. Do you think they would share their recipe? — Edward Johnson, Social Circle

Christophe Joignant, executive chef of the Capital City Club in Brookhaven, and Patrice Gaubert, executive chef of the City Club downtown, were indeed glad to share the recipe for this classic French soup. It’s been on the menu for 35 years.

At the club, they make this soup with Amish butter. Joignant says you could substitute Irish butter, Plugra or your favorite unsalted butter. At the club, each portion of this rich soup is 1 1/4 cups.

From the menu of...Capital City Club, 7 John Portman Blvd., Atlanta. 404-523-8221, capitalcityclub.org.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

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