3 TB butter
1 medium sweet onion, chopped
3 medium apples, chopped
1 red potato, chopped
1 qt chicken stock
1/2 cup apple juice
1/4 cup white wine
12 oz evaporated milk
1lb ground chicken*
1/2 bunch kale, veins removed and chopped into bite sized pieces
2 large carrots
salt and pepper to taste
In a large stock pot melt butter over medium heat, add onion, apple and potato. Cook until the onion is soft and translucent.
Add stock, wine and apple juice.
Simmer 15 minutes until the apple and potatoes are very tender
Transfer to a high speed blender or food processor, add evaporated milk and blend until very smooth.
In the stock pot over medium high heat, crumble and cook the chicken until no pink remains.
*Pre-cooked shredded chicken would be great as well(if not better!)
Add kale and carrots along with the apple puree.
Simmer for 20-30 minutes until the carrots are tender.
Season to taste.