Sweet Corn Soup With Sesame Croutons - cooking recipe

Ingredients

2 tsp vegetable or peanut oil
3 None spring onions, thinly sliced, plus extra, sliced, for garnish
1 tsp sesame oil
3 cups vegetable stock
2 (13.5 oz) cans cannellini beans, rinsed
1 (7 oz) can sweet corn
1 (15 oz) can creamed corn
4 slices white bread, crusts removed, each slice cut into 3 equal pieces
2 None egg whites, lightly beaten
1/3 cup sesame seeds
1 1/2 tbsp butter
None None lemon wedges, to serve

Preparation

Heat oil in a large saucepan over medium heat. Add spring onions and cook for 1 min. Add sesame oil and vegetable stock. Cover and bring to a boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for 5 mins. Let cool slightly. Puree until almost smooth. Season.
Meanwhile, dip bread into egg whites then coat in sesame seeds. Melt butter in a large frying pan over medium heat. Cook bread, in batches, for 2 mins per side, or until golden. Drain on paper towels.
Ladle hot soup into serving bowls. Top with extra spring onions. Serve with lemon wedges and sesame croutons.