Bring a medium pot of water to boil over medium heat. Meanwhile prepare a large bowl of ice water. Remove the fava bean seeds from the pods by splitting the pods open. Blanch the fava bean seeds in boiling water for 2 minutes. Remove the beans with a slotted spoon and transfer the beans to the ice water to cool. Once the beans are cool enough to touch, gently peel off the papery thin green skin, reserving only the bright green fava bean inside.

Prepare the thyme-infused olive oil. Bring the olive oil and 4 sprigs of fresh thyme to simmer in a small pot. Remove from heat and let cool to room temperature while you prepare the soup.

Melt the butter in a medium heavy-bottomed pot over medium heat. Add chopped shallots and cook, stirring occasionally for 4-5 minutes until translucent and fragrant.

Add the shelled fava beans, shelled english peas, chopped potatoes, chicken or vegetable broth, and 4 fresh sprigs of thyme to the pot. Cook, uncovered, stirring occasionally, until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Meanwhile prepare the lemon crème fraîche. Whisk the crème fraîche and lemon juice until smooth and creamy. Set aside while you finish the soup.

When the soup is ready, remove thyme sprigs. Transfer the soup to a blender or food processor and purée until smooth. Alternatively, use an immersion blender.

Pour the soup back into the pot over medium low heat and add the milk, cream, parmesan cheese, and lemon juice. Stir to combine until the cheese is fully melted. Season with salt to taste.

Ladle the soup into bowls, swirl a small dollop of lemon crème fraîche into the middle, and drizzle with thyme-infused olive oil. Serve and enjoy!