Pour broth over the dried peas, the bones from the meat, onions, sliced carrots and put to boil with a lid on. After boiling the peas, remove the bones; crush the peas and roots finely (you can use a blender if you like).
Dilute the resulting paste with hot broth and milk in a water bath. Add the butter and mix well.
For garnish, use fresh green peas, boiled separately (or heated canned peas). Sprinkle the soup with finely chopped parsley.