Cowheel Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 cowheel
  • 3 pints water
  • 1 onion
  • 1 carrot
  • 1 piece of celery
  • A bunch of herbs
  • Salt and pepper
  • 1 oz. fine tapioca or sago
  • Lemon juice
  • grated nutmeg
  • Chopped parsley


    Scrape, clean and blanch the cowheel; divide it into convenient pieces. Put it in a pan with the water, bring to boiling point, add the vegetables (cut in ¼-in. dice) and herbs, and simmer for 3-4 hours. Strain, remove some of the meat from the bone and cut into ¼ in. dice. Season the soup, reboil it and sprinkle in the sago or tapioca. Cook till the grain is quite clear and soft. Add the pieces of meat, a little lemon juice, nutmeg and parsley, and serve.