1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and
trimmed
Kosher salt and freshly ground black
pepper
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
and pepper.