Beet Soup

1 bunch beets (roots only), about 3/4 to 1 pound
3 tbls butter
3 cups water
Salt and pepper to taste
2 tbls chives, chopped (optional)
Sour cream

Chop beets into 1/2” cubes. Heat butter over medium-low heat in a heavy-bottomed pot. Add beets and sauté gently for 30 minutes or until tender. Add water, bring to a boil, and simmer for 15 minutes. Puree, either with a handheld blender, or by allowing it to cool slightly before pureeing in a blender. Season to taste with salt and pepper. Serve garnished with optional chives and a dollop of sour cream. Serves 2-4.