Chop shallots into small cubes and sauté in a little oil until deeply golden and caramelized. Set aside.
Add the parsnips, potato and garlic to a pot. Cover with water and add a pinch of salt. Cook for about 45 minutes, or until extremely soft. Drain very well.
Transfer to a blender. Add the caramelized shallots, consommé, onion salt, oil, a small pinch of salt and black pepper. Blend until completely smooth, silky and creamy.
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