Haven't really heard of using Marsala Wine in Chestnut soup. if you are looking for what ingredients they mainly use in Chestnut Soup, then here is a short and simple list.
Ingredients are :
2 tablespoons of butter
1/2 pounds of chestnuts
2 cups of chicken stock
1 teaspoon of ground coriander
1/4 cup sherry
1 tsp of lemon juice
salt as per taste
2 tbsp of flour and
2 cups of milk
Here's how you can prepare it:
1. Get a cooking pot and place inside 1/2 pound of chestnuts and cover with water. Give it a medium cooking heat and boil for 10 minutes. When its little hot, start removing the chestnuts and peel them. This will make it easier for removing the inside skin.
2. Next to the pot, add 2 cups of chicken stock and add blanched chestnuts to it.
3. For Mashing the Chestnuts, get a sleeve.
4. Next, get a nice clean bowl and mix 2 cups of milk, 2 tablespoon of flour and 2 tablespoon of butter thoroughly and add to it, chestnuts and chicken stock. As per your taste, season the dish with salt ,1/4 cup of sherry, 1 teaspoon of lemon juice and 1 teaspoon of ground coriander.
That's all, the chestnuts soup is prepared. Hope this helps.
Chicken Marsala is traditionally made with Marsala Wine. But If you want to use Sherry wine. Buy the best one you can afford, the same for the Marsala ( It's an Italian sweet wine ) I recommend trying the Marsala. I say always when cooking with wine use the best stuff you can afford. The better the wine the better the flavor.
You can if you want to change the taste. Marsala, the wine produced for export is universally a fortified wine similar to Port, Madeira and Sherry. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets. Red wine is not fortified so the outcome would be very differant.
Marsala "Fine" which is used for cooking and made in the town of Marsala Sicily is always a dark caramel color. Genuine Marsala is made using the Grillo, Inzolia, and Catarratto white grape varietals which are primarily grown in Italy. These grapes and the process of cooking the grapes (called making a "cotto"). gives it it's dark color. Marsala Superior is lighter in color, more expensive but not as well suited for cooking use.
Probabaly not a good idea; Marsala wine tends to be amber, has a smokey flavor, and can be dry, semisweet, or sweet, depending on the way it is aged. It is an apertif, and found in many deserts. A lot of foods call for it; however, it's not the same as your standard 'white cooking wine'. * Obviously, it depends on what you are trying to do. * If it's good enough to cook with, it's good enough to drink, IMHO. And for sure if you would not drink it, don't cook with it.
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