-Preheat your oven to 375°F.

-Take the skins off and wash 1 pound 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.