This is also good chilled.

1 medium (sweet) onion, chopped
4 – 5 c chopped arugula
2 Asian pears, peeled, cored and chopped
4-1/2 c chicken or vegetable broth
1 t sugar, optional
4 t butter, cut into small pieces
salt and pepper, to taste
1/2 Asian pear, peeled and thinly sliced, for garnish
arugula leaves, finely chopped, for garnish

1. Combine onion, arugula, and pears with broth and sugar, if using, in a medium-sized soup pot or saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until fruit is tender, about 5 to 7 minutes, or longer, depending on the size of the pear pieces.

2. Transfer to a blender or food processor and purée, in batches, if necessary. Return to pan. Stir in butter pieces. Season with salt and pepper. Gently reheat until butter is melted. Stir to combine.

3. Divide among 4 soup bowls and garnish with a slice or two of Asian pear and finely chopped arugula.