-Preheat your oven to 375°F.
-Take the skins off and wash 1.5 pounds of tomatillos, leave them whole.
-Put the tomatillos on a rimmed baking sheet and roast for about 30 minutes.
-Let cool for a few minutes, then place in a food processor with ½ bunch chopped cilantro and puree. Set aside.
-Chop up 1 onion into small dice.
-Heat 1 TBS extra virgin olive oil in a medium saucepan and cook the onion, until softened.
-Add 1 clove minced garlic and season lightly with sea salt.
-Add the following:
4 cups chicken stock
1 tsp ground cumin
1 chicken breast chicken
-Bring the pot to a very low boil and let it cook about 20 minutes, until the chicken is fully cooked.
-Remove the chicken and shred. Set aside.
-Working in batches, put half of the tomatillo puree into the food processor and process till smooth.
-Repeat for the second batch.
-Return to the soup pot, bring to a boil and simmer.
-Adjust seasoning as necessary and put the chicken back into the pot and heat through.
-Serve hot with a dollop of crème fraîche and additional cilantro for garnish.