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1
Place a bowl of ice water next to the sink.
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2
In a medium saucepan over medium -high heat, bring the water and 1 teaspoon of the salt to a boil.
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3
Add the baby carrots and cook for 3 to 4 minutes, until crisp-tender.
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4
Add the asparagus during the last minute of cooking.
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5
Drain the vegetables and plunge them into the ice water bath to cool.
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6
Set aside.
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7
In a large, deep skillet over medium heat, melt 2 tablespoons of the butter.
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8
Add the leeks and garlic and saute for 3 minutes, until softened.
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9
Season the mixture with the remaining 1 teaspoon of salt and the black pepper.
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10
Add the broth and squash to the skillet and raise the heat to high.
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11
Bring the mixture to a simmer and then reduce the heat to medium.
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12
Cook for 5 minutes, until the vegetables are crisp-tender.
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13
Add the carrots, asparagus, and peas to the skillet.
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14
Continue to simmer for 5 to 6 minutes.
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15
Add the herbs and lemon zest to the skillet and stir to combine.
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16
Remove the pan from the heat.
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17
Add the remaining 2 tablespoons of butter and stir into the mixture until just melted.
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18
Remove from the heat.
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19
Season with additional salt and black pepper to taste if needed.
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20
Transfer the soup to shallow bowls and serve hot, garnished with the shaved cheese.
