in medium saucepan. Add lettuce and green onions and cook quickly,
stirring constantly, just until lettuce is limp, about 1 minute.
Sprinkle in flour and stir to blend. Remove from heat and add cream and
chicken stock all at once. Stir to blend. Return to moderate heat and
bring to a boil. Turn heat to low. Stir in salt and Worcestershire
sauce. Simmer 3 minutes. Stir in
chives and ladle into soup cups. Sprinkle with croutons and serve.