Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.7 Kcal (510 kJ) | ||
| Calories from fat | 34.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 6% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 151.14mg | 6% | |
| Potassium | 324.65mg | 7% | |
| Total Carbs | 17.42g | 6% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.7 Kcal (242 kJ) | ||
| Calories from fat | 16.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 6% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 3% | |
| Sodium | 71.66mg | 6% | |
| Potassium | 153.92mg | 7% | |
| Total Carbs | 8.26g | 6% | |
| Sugars | 3.59g | 30% | |
| Dietary Fiber | 2.29g | 19% | |
| Protein | 1.73g | 7% | |
| Vitamin C | 15.6mg | 55% | |
| Iron | 0.3mg | 3% | |
| Calcium | 20.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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