Personalized Chef Aprons and More!
Bring a large pot of salted water to a boil. Toss
in the pearl
onions and blanch for 3 minutes. Drain them out and then shock them
in ice water to stop from over cooking. Drain again. Pinch the pearl
onions out of their little skins and set aside.
In a 3-quart saucepan over medium heat, combine
the chicken broth,
2 tablespoons of the butter, and 2 teaspoons of the dill. Once the
liquid gets hot, add the pearl onions and peas. Cook and stir for
5 minutes until well coated and thickened slightly. Add the lemon
juice, watercress, remaining butter, and dill; season with salt