Recipes // Soups // Wheat Berry & Broccoli Soup with Smoked Cheddar Crostino

Wheat Berry & Broccoli Soup with Smoked Cheddar Crostino


By Chef Jason Weiner

Serves 6


  • 1/4 cup Olive Oil
  • 1 Bulb Fennel (medium diced)
  • 1 Yellow Onion (medium diced)
  • 3 Ribs Celery (medium diced)
  • 1 Bay Leaf
  • 2 Sprigs Thyme
  • 1 Sprig Rosemary
  • 1 teaspoon chile flakes
  • 1 quart soaked wheat berries or faro
  • 4 cups vegetable or chicken stock
  • 1 Head of Broccoli (steamed and broken into small florets)
  • A couple of slices of smoked cheddar cheese
  • 6 Baguette crostini
  • Salt and pepper to taste.


  1. Drop half of the oil, celery, onion, fennel, herbs, chile flakes, the wheat berries, the stock and a pinch of salt into a heavy Bottomed Stock Pot.
  2. Bring to a simmer, cover and cook for an hour or so.
  3. Remove the herb sprigs and bay leaf.
  4. Add the broccoli bring back to a simmer
  5. Put some cheese on each crostini and melt with a torch or under your broiler
  6. Season the soup to taste and dole the soup into 6 warm bowls.
  7. Drop a crostino into each soup.
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