Rapunzel Leaf Bread Soup

Prepare the beef broth and bring it to a simmer before assembling the soup. If you choose the recommended option, cook the sage and rosemary in a liter of water for about 20 minutes; the liquid should be fragrant and hot, ready to be poured without interrupting the cooking of the layers.

Melt the butter and, if desired, brown the slices of stale white bread. Turn them just enough to achieve a lightly golden and fragrant surface, avoiding burning the butter or making the bread too dark. If you don't brown it, use stale, whole bread.

Carefully butter a baking pan, distributing the fat evenly into the corners and along the edges. This makes serving easier and limits the bread from sticking during baking. Use a baking pan suitable for containing layers without leaving excessive empty space.

System in the baking pan a layer of day-old bread, placing the slices evenly. Cover the bottom without overlapping them excessively, so the broth can reach the bread evenly and soften it without creating dry spots.

Cut the fresh cheese, spicy or toma Slice the cheese and arrange it on top of the bread. Continue alternating layers of bread and cheese until you've used up all the ingredients, maintaining an even layering to achieve a soft, stringy texture.

Finish the assembly with a layer of cheese, leaving it evenly distributed over the surface. The final cheese should cover the bread underneath, as this will be the part that will melt and brown in the oven, forming the soup's topping.

Pour the hot meat broth into the baking panSpread it over the soup without flipping the layers. Finish with the fried butter left over from browning the bread. For the herb broth version, sprinkle with sugar before baking, as directed in the recipe.

Bake in hot oven at 180°C (356°F) and cook until the surface is golden brown. Check the cheese: it should appear melted and colored, while the bread should be softened by the broth. Remove from the oven when the topping is evenly golden.