Soupe aux Gourganes (Soupe aux gourganes)
Overview
Soupe aux gourganes is a thick, hearty broad bean soup from the Charlevoix and Saguenay–Lac-Saint-Jean regions of Quebec. Gourganes are large, flat broad beans grown in the cool farmland north of Quebec City. They are simmered with salt pork, onion, carrot, celery, potatoes and pearl barley until everything is soft and the broth turns creamy from the beans. Summer savory, a classic Quebec herb, gives it a peppery flavour. The soup is seasoned with salt and pepper and served with bread. It is filling, rustic and full of the taste of the beans.
History
Broad beans were brought to New France by settlers from western France in the seventeenth century, and the cool climate of Charlevoix and Saguenay suited them well. The soup became a staple of local farming families and is now a symbol of the region, served at summer festivals and in local restaurants. In Saguenay–Lac-Saint-Jean, gourganes are even celebrated with their own fairs.
Main ingredients
Gourganes (broad beans), salt pork, barley, carrot, celery and onion, potatoes, savory. The soup is built on salt pork and bean broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Pork soups · Potato soups · Barley and grains soups · More soups from Canada
Recipe
Method
- 1
Fry the salt pork with the onion until golden.
- 245 min
Add the beans, barley and 2.5 l water and simmer for 45 minutes.
- 330 min
Add the carrots, celery, potatoes and savory and cook for 30 minutes.
- 4
Season and serve with bread.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
