Cauliflower Soup with Potato Emulsion and Crozier Blue Cheese

Ingredients

• 3 tbsp. butter
• 1 yellow onion, peeled and sliced
• 1 clove garlic, chopped
• 1 small (1 1⁄2 lb.) head cauliflower, cored and cut into small florets
• 2 1⁄2 cups cups milk
• 3⁄4 cups heavy cream
• Salt and freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 large yukon gold potato, peeled
• Salt
• 3⁄4 cups milk
• 3 Tbsp. butter, cut into pieces
• 1⁄4 cups grated parmigiano-reggiano
• 1 egg yolk
• Freshly ground black pepper
• 2 oz. Crozier Blue cheese or gorgonzola, frozen

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