Potato Soup with Peas and Pasta

Sort, rinse, and boil the shelled dried peas until tender. Peel, wash, and julienne the carrots, parsley, and onion. Place them in a pot, add clarified butter, 2-3 tablespoons of water, and sauté until tender. Add finely broken pasta to boiling water, bring to a boil, then add sliced potatoes and sautéed vegetables, and cook for another 15-20 minutes. At the end of cooking, add the peas with their cooking liquid, salt, pepper, and bay leaf. Bring to a boil and remove from heat. When serving, sprinkle with finely chopped dill and parsley.