White Bean Purée With Sun-Dried Tomato And Olive Croutons - cooking recipe

Ingredients

2 None greens onions, white parts thinly sliced, green parts, cut into strips
None None Ice cubes
1 cup drained canned cannellini beans
1 clove garlic, coarsely chopped
1/3 cup heavy cream, whipped
1/3 cup milk
1 None egg
2 tbsp sliced pitted black olives
2 tbsp finely chopped sun-dried tomatoes
2 sprigs fresh basil, cut into strips
2 slices white bread, crusts removed, each slice cut into 4 strips
2-3 tbsp olive oil

Preparation

Place the white parts of the onions in a bowl with the ice cubes and some cold water until they curl up. Place the green parts of the onions in a blender. Add the beans and garlic and puree. Season with salt and black pepper. Fold in the whipped cream. Spoon into 4 glasses and refrigerate.
Whisk the milk and egg in a medium bowl. Season with salt and black pepper. Stir in the olives, tomatoes and basil. Spread over the bread strips.
Heat the oil in a large skillet on medium heat. Fry the bread strips, plain side down, until golden brown. Carefully turn over, press down and fry until crispy. Cool.
Place a crouton in each glass and garnish with the onion curls. Serve with the remaining croutons.