Chilled Apple and Pecan Soup

8 oz Watercress sprigs
2 c Dry white wine
2 qt Water
8 lb Cooking apples, peeled
1/2 c White sugar
1/8 ts White pepper
1/2 ts Salt
1 tb Fresh lemon juice
2 c Heavy cream
3 oz Pecans, toasted, chopped

Wash watercress, drain, and remove any heavy stems. In a heavy sauce pan combine watercress, white wine, water, apples and sugar. Bring to a boil, cover and reduce heat, simmering for about 10 minutes or until apples are just tender. Season with pepper, salt and lemon juice. Adjust seasonings as necessary. Chill well. Pour chilled mixture into a blender and blend until smooth. Just before serving stir in heavy cream and ladle into frozen glass bowls. Garnish each bowl with about 1 Tsp of roasted chopped pecans, serve immediately. Makes a little bit less than two gallons.

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