Wash cress, spin dry and roll in toweling. Refridgerate. Place broth, salt, peppercorns, and allspice in pot. Coarsely chop potato, onion, leeks, and celery together by churning 5 seconds in food processor. Add to the pot. Coarsely chop pears and add, pushing under the broth. Set over moderately high heat, and when it boils adjust heat so it barely bubbles. Cover and simmer stirring now and then until vegetables are mushy, about 1 hour. Cool and discard allspice berries and 3 peppercorns. Ladle 1/3 of the mix into the food processor and pulse once or twice, then puree by churning 30 seconds. Repeat until all soup is pureed. Pour into fine sieve set over a bowl. Force through sieve and discard solids. Add heavy cream. When ready to serve, coarsely chop the dry watercress in a dry processor by pulsing 5-6 times. Add to soup mix. Ladle into chilled soup bowls.
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