Buttered Peas and Pearl Onions

Ingredients

• 1 cup chicken broth 
• 3 teaspoons optional: dill fresh chopped
• 0.5  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 1.5 pounds pearl onions 
• 2 cups peas fresh sweet shelled
• 0.3 cup butter unsalted ()
• 1 small bunch watercress washed and trimmed

Equipment

• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes.
3. Drain them out and then shock them in ice water to stop from over cooking.
4. Drain again. Pinch the pearl onions out of their little skins and set aside.
5. 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.
6. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.