Instructions: Combine onion, watercress and pears with broth and sugar in medium-sized saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered until fruit is tender, about 5 to 7 minutes.

Transfer the soup to a blender or food processor and puree in batches. Return to pan and place over medium heat. Stir in butter thats been cut into small pieces and season with salt and pepper.

Divide among 4 soup bowls and garnish with a sprig of watercress and a slice of peeled pear.

This recipe has been modified to reduce the calories from fats. Original recipe suggested 2 teaspoons butter per serving and it did not limit the fat in the broth.

Description: "Flavorful soup is delicious hot or chilled."

NOTES : The Chinese pear may be eaten raw. They can be sliced extremely thin without crumbling or tearing. Try them raw in a salad, as a cooling garnish to a spicy hot noodle dish or stewed in a dessert. When cooked, their flavor becomes somewhat stronger while the texture remains crisp.

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