Split Pea Soup (with Parmesan Potato Crisps)

Happy Thanksgiving everyone.  We had 13 people over and it was a wonderful way to start the season.  We made a 20 pound turkey and this is what I made with the leftover smoked turkey bones.

Split Pea Soup (with Parmesan Potato Crisps)

Ingredients:
Bones from a Thanksgiving Smoked Turkey
12 C Water
1 Pound Split peas
4 T Butter
1 C Carrots, chopped
1/2 C Celery , chopped
1 C Onions, chopped
2 Cloves of garlic, minced
1/2 t Black pepper
1 Bay leaf
2 t Fresh thyme
Salt to taste

Directions:
1.  In soup pot, add smoked turkey bones and water.  Bring to a boil, turn down and simmer for 1 hour.  Strain.
2.  Saute onions in butter until soft.  Add carrots and celery and continue to saute.   Add garlic and then split peas and pepper.  Saute for 2 more minutes.
3.  Add sauteed mixture to the stock.  Add bay leaf and thyme.  Cook on low for 1 hour or until peas soften. 
4.  Salt to taste.  Make parmesan potato crisps (below) to serve with soup. 

Parmesan Potato Crisps

Ingredients:
2-3 Pounds Russet potatoes, thinly sliced
Frying oil
1/3 C Parmesan, grated

Directions:
1.  Fry potatoes in oil until brown and cooked.
2.  Sprinkle with parmesan.