Preparation / Directions:
Coarsley chop cauliflower, carrots, parsnip, turnip, zucchini, celery and leak. Place cauliflower, carrots, parsnip, turnip, zucchini and leek in 1/2 cup of boiling water in a large pot. Cover and cook for 10-15 minutes. Strain off liquid and add enough water to make 1 cup - set aside. Blend the cooked vegetables in a blender, processor or food mill until smooth - set aside. Combine milk, nutmeg and potato starch and set aside. Finely mince onion and celery. Heat the butter in a skillet. Saute the onion and celery along with the lemon juice in the butter for 2 minutes. Season with salt and pepper. add the milk mixture and reserved vegetable liquid. Bring to a slow boil and stir in the blended veggies. Simmer, sitirring quite often until thickened. Prior to serving, heat and check seasonings and thickness, adding milk as you feel necessary. Sprinkle with chopped chives.
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