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": "c96bf45f777f4b6c871f7e9ec902748f",
    "updated": "2025-04-21T22:29:54.200Z",
    "title": "Lemon Asparagus Soup",
    "subtitle": null,
    "description": "This vibrant lemon asparagus soup evokes the feeling of a gourmet restaurant, yet its inspiration comes from simple, home-cooked meals. Asparagus, a beloved vegetable, was frequently enjoyed, and this flavorful soup was a regular occurrence, especially during its peak season.  A unique touch was the absence of salt, replaced by the bright tang of lemon pepper seasoning.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "leek, bottom portion only, washed and chopped",
          "medium-size onion, chopped",
          "garlic cloves, minced",
          "asparagus, stems trimmed, sliced into (50.8 mm) pieces",
          "russet potatoes, peeled and cubed",
          "chicken stock",
          "salt-free lemon pepper seasoning",
          "heavy cream"
        ]
      },
      {
        "section": "Garnishes",
        "ingredients": [
          "chopped pistachio nuts",
          "freshly grated zest of"
        ]
      }
    ],
    "instructions": [
      "1. In a large saucepan, heat the olive oil over medium heat. Add the leek, onion, and garlic, and sauté for 7 to 9 minutes, or until softened.  Incorporate the asparagus, potatoes, and chicken stock. Bring the mixture to a boil, then reduce the heat to medium and simmer until the potatoes are tender, approximately 15 to 17 minutes.",
      "2. Carefully transfer the soup in batches to a food processor or blender and blend until smooth.  Return the soup to the saucepan and stir in the lemon pepper seasoning and cream. Heat through for 1 minute.",
      "3. In a dry 6-inch skillet, toast the pistachios over medium heat until lightly browned, shaking the pan frequently to prevent burning. Once toasted, transfer the pistachios to a bowl.",
      "4. Garnish each serving with lemon zest and toasted pistachios."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]