Created by Derf on May 19, 2013
Step 1: Bring a large pot of salted water to a boil, toss in the pearl onions and blanch for 3 minutes; drain and drop into ice water to stop the cooking. Drain again and pinch the pearl onions out of their skins and set aside.
Step 2: In a large saucepan over medium heat combine the chicken broth, 1 tablespoon of the butter and 1/2 teaspoon of the dill, when the liquid is hot add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, mint, remaining butter and dill; season with salt and pepper.