Bring a medium pot of salted water to a boil over medium-high heat. Add the shelled fava beans to the hot water and blanch for 1- 2 minutes. Immediately transfer them to ice water to stop the cooking process. Once cooled, peel off the tough outer skins.

Heat one tablespoon of dill oil over medium heat in a large saucepan or pot.

Add the sliced leeks and minced garlic to the pot. Sauté for 5-7 minutes, stirring occasionally, until the leeks are soft and translucent but not browned..

Wash, peel, and dice the potatoes into small squares to ensure even cooking.

Add the remaining ingredients: diced potato, fresh favas, ground cumin, coriander, bay leaf, and fresh thyme sprigs to the pot. Stir to coat the vegetables in the spices.

Add the vegetable or chicken broth to the pot, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes or until the potato is tender.

Take out the bay leaf and any thyme sprigs before blending.

Use an immersion blender or food processor to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot.

Pour in the heavy whipping cream and stir until fully incorporated. Heat the soup gently over low heat, but do not let it boil.

Taste the soup and season with salt, pepper, and a squeeze of lemon juice.

Ladle the soup into bowls.

For extra richness, drizzle with olive oil or dill oil and garnish with crispy prosciutto, fresh herbs, or lemon zest.