Soupe aux gourganes is a dish from Quebec's traditional cuisine made with gourgane beans. The gourgane bean is a strain of

fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Vari ...

that is produced in

Quebec Quebec is Canada's List of Canadian provinces and territories by area, largest province by area. Located in Central Canada, the province shares borders with the provinces of Ontario to the west, Newfoundland and Labrador to the northeast, ...

. Although it is not widely cultivated in Quebec today, it has been present there since the beginnings of the colonization of

New France New France (, ) was the territory colonized by Kingdom of France, France in North America, beginning with the exploration of the Gulf of Saint Lawrence by Jacques Cartier in 1534 and ending with the cession of New France to Kingdom of Great Br ...

and soupe aux gourgane remains an emblematic food of the

Charlevoix Charlevoix ( , ) is a cultural and natural region in Quebec, on the north shore of the Saint Lawrence River as well as in the Laurentian Mountains area of the Canadian Shield. This dramatic landscape includes rolling terrain, fjords, headlands ...

and

Saguenay–Lac-Saint-Jean Saguenay–Lac-Saint-Jean (, ) is a region in Quebec, Canada on the Labrador Peninsula. It contains the Saguenay Fjord, the estuary of the Saguenay River, stretching through much of the region. It is also known as Sagamie in French, from the fi ...

regions. This very hearty soup is often eaten as a main dish.

Ingredients

Soupe aux gourganes is traditionally made with

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

made from

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

shanks, salted

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

in which freshly de-shelled gourganes are cooked along with a few cleaned shells,

pearl barley Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting o ...

carrots The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the Daucus ...

, fat cabbage (also called fat chicken),

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

and

vermicelli Vermicelli (, ; , literally "little worms"), is a traditional type of pasta round in section similar to spaghetti. In Anglosphere, English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker. It is typically made ...

. Finally, it is seasoned with

savory Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to ...

and

chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only spe ...

. There are several variations that exist which incorporate other vegetables and/or seasonings. Which variations one can find depends on the region one finds themselves in."Le GOURGANE, le Saguenay-Lac-Saint-Jean dans votre soupe"
(consulted 2020-12-27)

References

{{Reflist Cuisine of Quebec Soups