White Bean Purée With Sun-Dried Tomato And Olive Croutons

• 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

1. 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.
2. 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.
3. 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.
4. Place a crouton in each glass and garnish with the onion curls. Serve with the remaining croutons.

onions, cubes, cannellini beans, clove garlic, heavy cream, milk, egg, black olives, tomatoes, basil, white bread, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/24557 (may not work)