The New York Times has published a collection of soup recipes under the title "I Made You a Soup Bucket List," posted on October 22. The piece arrives as the weather turns and many home cooks start thinking about the stove again.
The summary on the Times site lists three of the soups: cabbage lentil, tomato-orzo and coconut black bean. It adds "and more," without naming the rest. The source material available to NYC Restaurant Voice does not include the full text of the article, so the additional recipes, ingredients, cooking times and any commentary from the author are not described here.
What the summary does establish is the range. Cabbage and lentils point to a plain, pantry-driven pot. Tomato and orzo suggest a version of the familiar tomato soup, with pasta added. Coconut and black beans are a less conventional pairing. Taken together, the three examples suggest a list built around variety rather than a single style of soup.
The framing as a "bucket list" implies a set of recipes meant to be cooked through over the season, though the summary does not say how many are included or how they are organized. Readers who want the specifics will need to consult the original article at nytimes.com.
For restaurant-goers, the timing is worth noting. Soup tends to move onto menus and into home kitchens as temperatures drop, and a recipe roundup from a major outlet is one marker of that shift. This item, however, concerns home cooking, not any New York restaurant, and nothing in the summary ties it to a specific kitchen or menu in the city.
NYC Restaurant Voice has not tested any of the recipes and has no further detail on them. The article is available to readers through the Times's dining section.