Sweet Corn Soup With Sesame Croutons

• 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

1. 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.
2. 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.
3. Ladle hot soup into serving bowls. Top with extra spring onions. Serve with lemon wedges and sesame croutons.

vegetable, spring onions, sesame oil, vegetable stock, cannellini beans, sweet corn, corn, white bread, egg whites, sesame seeds, butter, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25688 (may not work)