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": "d9deea5410e84c59ada7190aabcfc7b6",
    "updated": "2025-04-23T23:35:53.640Z",
    "title": "Creamy Mushroom Soup with Silken Tofu",
    "subtitle": null,
    "description": "This lighter, protein-rich cream of mushroom soup was developed in collaboration with Liam Chau.  Feel free to use your preferred mushroom varieties, including those fortified with vitamin D. The silken tofu adds a delightful creaminess and boosts the protein content.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boiling water",
          "dried mushrooms",
          "eschalion (banana) shallots",
          "garlic clove",
          "fresh mushrooms",
          "fresh rosemary",
          "fresh thyme",
          "olive oil",
          "oat cream",
          "silken tofu",
          "salt and black pepper"
        ]
      },
      {
        "section": "To Serve",
        "ingredients": [
          "handful of fresh parsley",
          "extra-virgin olive oil",
          "balsamic vinegar",
          "crusty wholemeal bread"
        ]
      }
    ],
    "instructions": [
      "Begin by rehydrating the dried mushrooms. Pour the boiling water over the dried mushrooms in a heatproof container, add a pinch of salt, stir, and let sit for 5 minutes, or until the water turns a dark caramel color.",
      "While the mushrooms soak, prepare the other ingredients. Dice the shallots, grate the garlic, and slice the fresh mushrooms about 5mm thick. Finely chop the rosemary and thyme leaves.",
      "To start the soup, heat the olive oil in a stockpot over medium heat. Add the diced shallots and cook, stirring, for 3-4 minutes.",
      "Add the grated garlic and stir for another minute.",
      "Incorporate the sliced mushrooms, rosemary, and thyme. Cook for 7-8 minutes, stirring occasionally, until the mushrooms have softened and reduced in volume.",
      "Strain the mushroom soaking liquid into the pot, reserving the rehydrated mushrooms.",
      "Increase the heat and bring the soup to a boil, stirring occasionally.",
      "Reduce the heat and stir in the oat cream.",
      "To create a smooth and creamy texture, transfer half of the soup, the silken tofu, and the rehydrated dried mushrooms to a blender. Blend until smooth and thick.",
      "Return the blended mixture to the pot and stir to combine. Simmer for 2 minutes over medium heat.",
      "Season the soup with salt and pepper to taste.",
      "Ladle the soup into bowls.  Finish with a grind of black pepper, a drizzle of olive oil and balsamic vinegar, and freshly picked parsley leaves. Serve with wholemeal bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]