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": "8b8e0b4b1f1e4c568b1607d64c38d3ef",
    "updated": "2025-04-23T19:50:31.086Z",
    "title": "Leek and Potato Soup with Smoked Salmon",
    "subtitle": "A chilled delight reminiscent of classic Vichyssoise.",
    "description": "This leek and potato soup, similar to Vichyssoise, offers a delightful culinary experience whether served warm or chilled.  My first encounter with this chilled soup was a revelation.  The surprising temperature combined with the creamy texture and subtle flavors created a memorable dish. For a cold presentation, garnish with smoked salmon and chopped chives for an elegant touch.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "leeks, trimmed, washed, and roughly chopped",
          "sweet onion, roughly chopped",
          "low-sodium vegetable stock",
          "russet potatoes, peeled and diced",
          "coconut cream",
          "smoked salmon, roughly chopped",
          "sea salt, for seasoning",
          "freshly ground black pepper, for seasoning"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a large saucepan over medium-high heat.",
      "Add the leeks and onion to the saucepan and sauté until softened and translucent, approximately 6 to 8 minutes.",
      "Pour in the vegetable stock and add the diced potatoes. Bring the mixture to a boil.",
      "Lower the heat to a simmer, cover the saucepan, and cook until the potatoes are tender, about 20 minutes.",
      "Transfer the soup to a food processor and purée until smooth.",
      "Pour the puréed soup back into the saucepan. Incorporate the coconut cream and smoked salmon, whisking gently.",
      "Season the soup with salt and pepper to taste, and serve."
    ],
    "notes_ingredients": "Leeks are generally available throughout the year, with peak season typically from fall to early winter.  Select smaller leeks with fresh green tops, avoiding those with yellowed or wilted leaves, as they tend to be more tender and sweeter. Due to their sandy growing environment, leeks require thorough cleaning.  Halve the leeks lengthwise, then chop into half-rounds.  Submerge the chopped leeks in a bowl of cold water, agitating them to separate the layers.  Allow them to soak briefly; the dirt will settle to the bottom while the leeks float.",
    "notes_instructions": ""
  }
]