Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "74201b8898574eedbc2494b73bc75246",
    "updated": "2025-04-24T10:23:41.846Z",
    "title": "Creamy Celery Soup",
    "subtitle": null,
    "description": "This soup offers a clean, simple celery flavor, delicious on its own or with various toppings.  Enhance it with croutons, grated Parmesan, a drizzle of olive oil, or try the unique sweet and nutty topping suggested below.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "celery, cut into (25.4 mm) pieces, leafy tops chopped and reserved",
          "onion, diced",
          "kosher salt and freshly ground black pepper",
          "vegetable stock or water",
          "roughly chopped lightly toasted walnuts",
          "raisins, plumped in warm water for 15 minutes, drained",
          "celery seed",
          "extra-virgin olive oil",
          "heavy cream"
        ]
      }
    ],
    "instructions": [
      "Melt the butter in a large pot over medium heat. Add the celery and onion.",
      "Season with salt and pepper and cook gently until softened, approximately 8 minutes. Avoid browning the vegetables.",
      "Pour in the vegetable stock, bring to a simmer, and cook until the celery and onion are tender, about 30 minutes.",
      "Allow the soup to cool slightly, then puree in a blender until smooth. Process in batches if necessary.",
      "While the soup cools, combine the reserved celery leaves, walnuts, raisins, and celery seed in a bowl. Drizzle with a small amount of olive oil.",
      "Pour the pureed soup back into the pot, stir in the heavy cream, and heat over low simmer.",
      "Simmer for approximately 5 minutes to mellow the cream's flavor.",
      "Season to taste with salt and pepper.",
      "Ladle into bowls and garnish with the walnut-raisin mixture."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Enhancements:\nFor a richer flavor, create a brown butter by heating butter until browned, add toasted pine nuts, raisins, and a pinch of chili flakes. Spoon over each serving.\nTo make a seafood stew, poach shrimp, scallops, and chunks of white fish like halibut or cod in the broth during the last 5 minutes of cooking. Remove the seafood, finish the soup as directed, and then reintroduce the seafood just before serving to warm through.\nAdd texture by incorporating diced raw celery just before serving and topping with croutons."
  }
]