Spring Vegetable Soup

Directions

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