Spring Vegetable Soup

Name: 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)