Spring Vegetable Soup

Ingredients

• 3 cups cold water
• 2 teaspoons kosher salt, divided, plus more to taste
• 8 ounces baby carrots, peeled and cut in half
• 8 ounces asparagus spears, trimmed and cut into 2-inch lengths
• 4 tablespoons organic unsalted butter, divided
• 1 cup thickly sliced (¼ inch) leeks, white to pale green parts
• 3 cloves garlic, minced
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1½ cups vegetable broth (preferably organic)
• 8 ounces pattypan squash or baby yellow squash, halved or cut into 1½-inch chunks
• 1 cup shelled fresh peas
• ½ cup chopped mixed fresh herbs (such as chives, tarragon, and parsley)
• ½ teaspoon grated lemon zest
• Shaved hard cheese, such as Brunkow Cheese’s Little Darling or similar, for garnish (optional)

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