About a year ago, my mom gifted me two new nonstick pans. I was excited, but couldn’t understand why she had spent the money on something I already had—two sad, cheap nonstick skillets from Target. As soon as I cooked with these pans, I realized what the fuss was about. They’re made by SCANPAN, a company in Denmark, and they are zero fuss, easy-to-clean nonstick pans like I have never seen before. The best part? SCANPAN uses recycled aluminum to make their pans, and the nonstick coating is free of carcinogenic chemicals like PFOA and PFOS. Any time I’m whipping up dinner and don’t care to spend extra time cleaning up (which is pretty much all the time), I use these pans. They work like magic for cooking eggs, which, I have to admit is another area of cooking that I haven’t quite perfected. However, with these pans I finally felt comfortable with experimenting, and they’re indirectly responsible for me attempting to perfect fried eggs. Here’s the link to their website: http://www.scanpan.eu/

For this week’s Dish, as usual, I have another soup recipe for you all. My office at work is perpetually freezing—two of my co-workers actually have mini space heaters under their desks—and so I’ve found that warm soup is a warm, welcome reprieve during the day. For lunch this week, I made my version of a healthy cream of broccoli soup that I enrich with nonfat Greek yogurt.

Greek Yogurt Cream of Broccoli Soup

• 2 entire heads broccoli, stalks trimmed, peeled and chopped into bite-sized pieces
• 2 Tbsp. butter
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 yellow onion, chopped
• 3 cloves garlic
• 2-3 petite red potatoes, peeled and chopped
• ½ tsp. cayenne pepper (optional)
• 8 cups chicken stock
• Salt and pepper to taste

In the bottom of a large pot, melt the butter and sauté the carrots, celery, and onion until slightly soft. Add the garlic, sauté briefly, and then add the broccoli, chicken stock, and potatoes. Bring to a simmer and cook until all the vegetables are tender. Season to taste with salt, pepper, and cayenne, if desired. Once the vegetables are done, puree using an immersion blender, or a regular blender in batches. Stir in a dollop or two of Greek yogurt before serving. That’s all for The Dish this week. Have a happy (and vegetable-filled) weekend!