Chiffonnade Soup

Wash, drain, and chop very fine one quart of sorrel, with the green leaves of a
lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onions
seasoning with salt and pepper. Moisten with three pints of white broth, a handful
of peas, string beans, and asparagus tops, and boil for three-quarters of an hour with
one ounce of butter. Serve with slices of toasted bread.